Confetti Spaghetti Pasta

(A Little Cheese Goes a Long Way)

1 box Multi-Grain Spaghetti, cooked according to the package directions.
1/3 cup extra virgin olive oil
1 1/2 1b. roma tomatoes, cored, seeded and diced very small
1 bunch (1/2 cup) fresh basil, chopped fine
1 bundle fresh asparagus, blanched crisp and cut in 1 inch pieces
4 oz fresh goat cheese, cut in small pieces (Gorgonzola may be
substituted)
1 cup pasta water from cooking the spaghetti
Salt & pepper to taste

Heat the oil in a large skillet, add the diced tomatoes and chopped basil.
Bring the tomato mixture to a simmer then add the blanched asparagus. Toss
in the hot Multi-Grain Spaghetti then stir in the cheese, season to taste
with salt and pepper. Serve immediately.

*If a more creamy sauce is desired add1/2-1cups of pasta cooking liquid
and bring to a simmer


Mark.Prece
Corporate Executive Chef at American Italian Pasta Company


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