Garlic Gold® Rotini with Asparagus and Garlic Gold Nuggets


  • 8 oz rotini or other short pasta
  • 1 pound fresh asparagus spears
  • 1 large ripe tomato (for about 1 cup diced)
  • 2 Tablespoons Garlic Gold® Nuggets
  • 1 Tablespoon Garlic Gold® Oil
  • 4 Tablespoons grated parmesan cheese

Place rotini in 2 1/2 quarts of boiling water in 4 1/2 quart or larger pot and cook it at medium boil for 6 minutes. Rinse the asparagus and break off and discard tough ends.  Cut asparagus in to bite-size pieces, and set aside. Dice the tomato, unpeeled, placing the pieces and any juices in to a 3 quart or larger serving bowl.
When rotini has cooked for 6 minutes, place the asparagus pieces in the pot with the pasta.  Raise the heat to high to bring the pot back to a boil, and then reduce the heat, maintaining a moderate boil.  Cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain the pasta and asparagus in to a colander.  Shake the colander to remove as much water as possible, then add pasta mixture to the serving bowl with the tomato and 2 tablespoons of Garlic Gold® Nuggets.  Drizzle on Garlic Gold® Oil and toss to mix.

Serve at once, garnishing each serving with 1 tablespoon of Parmesan cheese (or to taste) if desired.

If you liked this Recipe, you will love these products:

  • Garlic Gold® Nuggets
  • Garlic Gold® Oil

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