- 8 ounces uncooked spaghetti or O Organics™ Whole Wheat Spaghetti
- 1 tablespoon O Organics Extra Virgin Olive Oil
- 1/4 teaspoon crushed red pepper
- 2 1/2 cups (2-inch) sliced asparagus
- 1 1/2 cups O Organics Grape Tomatoes, halved
- 2 O Organics Garlic Cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Mixed Herb Pesto
- 2 tablespoons chopped O Organics Fresh Basil
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender. Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well. Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed.