#3137 - Asparagus Pasta

(by Shirley McNevich)

8oz. spiral pasta
2-3 TBSP canola oil OR olive oil
2 garlic cloves (minced) OR a few dashes of garlic powder
1 1/2 lbs. fresh asparagus (washed and cut into bite sized pieces)
salt and pepper (to your taste)
2 cups cherry tomatoes
1/2 cup chicken broth
fresh grated Parmesan cheese

Cook/drain pasta according to box directions. In a skillet over medium heat add canola/olive oil, minced garlic, asparagus pieces, salt and pepper--cook/stir until asparagus starts to soften. Add the cherry tomatoes--stir. Add the chicken broth--cook/stir until tomatoes break apart. In a large bowl add the drained pasta and asparagues mixture--sprinkle as much grated Parmesan cheese as you wish over the top, then stir until mixed. Top with more grated Parmesan cheese before serving.