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Rotini With Asparagus and Roasted Garlic

4 servings

• 8 ounces rotini or other short pasta
• 1 pound fresh asparagus spears
• 1 large ripe tomato (for about 1 cup diced)
• 10 cloves Especially Easy Roasted Garlic (for about 1/4 cup chopped)
• 1 tablespoon olive oil
• 4 tablespoons grated parmesan cheese, optional garnish

Place the rotini in 21/2 quarts of boiling water in a 41/2-quart or larger pot and cook it at a medium boil for 6 minutes. (Set a timer.)

Meanwhile, rinse asparagus and break off tough ends. Cut the asparagus into bite-sized pieces, and set aside. Dice the tomato, unpeeled, placing the pieces and any juices into a 3-quart or larger serving bowl. Chop the roasted garlic and add it to the bowl. Set aside.

When the rotini has cooked 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 pasta and asparagus into a colander. Shake to remove as much water as possible, then add pasta mixture to bowl with tomato and garlic. Drizzle on the olive oil and toss to mix well. Serve at once, garnishing each serving with 1 tablespoon of parmesan cheese (or to taste), if desired.

Start to finish: 15 minutes

Per serving: 282 calories (15 percent from fat), 5 g fat (1 g saturated), trace cholesterol, 11 g protein, 51 g carbohydrates, 5 g fiber, 23 mg sodium.

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