- 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