The Antipasto Anti-Pasta

Ingredients:

• 1 cup asparagus, ends trimmed, cut into 2-inch pieces
• 1 (12 ounce) package bow tie (farfalle) pasta
• 1 lb hot Italian sausage
• 3 cloves garlic, crushed
• ¼ cup green onion, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 1 roasted red peppers, sliced
• ½ (3 oz) can black olives, sliced
• 1 cup freshly grated Parmesan cheese
• ½ cup sundried tomato oregano dressing

Directions:
Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Blanch asparagus for 1 minute, then remove with tongs, and rinse with cold water to cool.
2. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
3. Meanwhile, brown the sausage in a large skillet over medium-high heat.
4. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and onion.
5. Add asparagus, artichokes, olives and roasted peppers, cook for 1 to 2 minutes to warm.
6. Stir in the hot pasta along with Parmesan cheese, and dressing to moisten.

Approx. Calories 750 per serving