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“Something yummy!”
READY IN:
30mins
SERVES:
4
YIELD:
4 dishes
UNITS:
US

Ingredients Nutrition

  • 8 ounces wg bow tie pasta, uncooked
  • 12 cup reduced-fat feta cheese (2% milk)
  • 10 asparagus, steams cut into 2 '' pieces
  • 14 cup olive, sliced
  • 2 tablespoons capers
  • 1 cup white mushroom, sliced
  • 13 cup roasted red pepper, oil drained off and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon thyme, dried
  • 1 tablespoon basil, dried

Directions

  1. Heat water in a pot until it boils.
  2. Add pasta to water and stir.
  3. After 7 minutes, add chopped asparagus to boiling water. Boil an additional 1 ½ minutes until pasta is al dente.
  4. Strain pasta and asparagus in a colander, and then transfer to a large serving bowl. Mix in sliced mushrooms while pasta is still in the colander.
  5. Transfer pasta and vegetables to a large serving dish.
  6. Add feta cheese, olives, capers, red peppers, thyme, and basil. Drizzle with olive oil.
  7. Toss all ingredients together.
  8. Cover until served.
  9. Serves: 4.

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