Asparagus and Tomato Pasta

By Snoo

Aspirational Asparagus:
Dark green veggies such as asparagus supply plenty of folic acid. Folic acid is important for healthy red blood cells and healthy pregnancies.

Serving Size: 1 cup
Cal 220
Fat 8g
Protein 6g
Carb 31g
Fiber 3g
Sodium 230mg

Ingredients

• Ingredients:
• 3 cups uncooked rotini pasta (9 oz)
• 1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
• 1/4 cup olive, canola or soybean oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic salt
• 3/4 cup chopped yellow bell pepper
• 2 large tomatoes, cut into 2-inch pieces (2 cups)
• Freshly cracked pepper, if desired

Preparation

Step 1

1.Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2.In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3.In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.