Pasta with Asparagus, Roasted Red Peppers, and Sun-Dried Tomatoes


  • ¼ cup feta, crumbled
  • pinch of red pepper flakes
  • 8 stalks asparagus, cut to pasta length
  • 3 Tbsp olive oil
  • 8 oz rigatoni, cooked and drained*
  • 1 clove garlic, minced
  • ¼ cup roasted red bell peppers, chopped
  • + 1 more ingredients
    • 1/3 cup sun-dried tomatoes, diced

1. Heat the oil over med-high heat and add asparagus and red pepper flakes. 2. Saute for 5 minutes, until asparagus just begins to brown a bit. Turn the heat down to low and add sun-dried tomatoes, roasted red bell peppers, and the garlic. 3. Once the garlic begins to brown, remove from heat. ...

View full recipe at SpringPad


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