- 1 pound penne pasta
- 1 cup fresh asparagus tips
- 4 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 bunch basil, chopped
- 1 cup sun-dried tomatoes in oil
Cook pasta according to directions. Drain.
Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
NOTE If using this recipe for a dairy menu, add 1 cup of your favorite shredded cheese and toss along with the other ingredients. Or you could try adding grilled chicken or salmon before serving.