4ouncesasparagus spearstrimmed and sliced into 2-inch pieces
1tbsp.Olive oil
1tsp.fresh minced garlic
½sliced fresh Mushrooms
8ouncesraw shrimppeeled and deveined
1cupgrape tomatoesquartered
3tbsp.Sun-Dried Tomato Vinaigrette
½c.Canned Petite Diced Tomatoes with juice
1tsp.Mrs. Dash Garlic & Herbs
½cupgrated Parmesan Cheese
Instructions
Cook pasta according to package directions, without added salt or oil. Add asparagus to boiling water during last minute of cooking. Drain pasta and asparagus and reserve aside. Dry inside of pot.
Heat olive oil in pasta pot over medium heat . Saute garlic and mushrooms, stirring, until liquid evaporates, 3-5 minutes.
Add shrimp and cook until shrimp are pink and opaque.
Add grape tomatoes, vinaigrette, canned tomatoes and Mrs. Dash and toss well to blend. Stir in reserved pasta and asparagus.
To serve, top each portion with 2 tbsp. parmesan cheese.