Tortellini & Asparagus

Ingredients

• 1 lb Fresh asparagus
• 1 lb Cheese tortellini (I used frozen)
• 1 can Petit diced tomatoes drained
• or 1-2 cups fresh diced tomatoes
• 1/4 cup Olive oil
• 5 clove Garlic
• minced (2 tablespoons)
• 1 tbsp Dried basil
• 1 tsp Red pepper flakes
• 2 tbsp Balsamic vinegar (optional)
• 1 as needed Parmesan cheese
• toasted Italian bread crumbs
• or crushed croutons for topping

Instructions

1. Bring a pot of water to a boil.
2. Trim bottom ends of asparagus and discard (about 1 inch).
3. Now chop the rest of the asparagus in bite size pieces (1-2 inches).
4. Add tortellini and asparagus to boiling water and cook about 5-8 minutes until asparagus is tender-crisp.
5. Drain pasta and asparagus.
6. Set aside.
7. In the same pan, over medium, heat oil, garlic & spices for a couple of minutes while stirring.
8. Careful not to let the garlic burn.
9. Add in the tomatoes & balsamic vinegar.
10. Add back the pasta and asparagus.
11. Stir gently and cook a couple minutes to let the sauce completely coat the pasta.
12. Top with Parmesan, Italian bread crumbs, or crushed croutons if desired.