Pretty Crawfish Pasta

• 1 (16 ounce) package farfalle (bow tie) pasta

• 1 bunch fresh asparagus, trimmed and cut into 2 inch pieces

• 1 tablespoon olive oil

• 1 small red onion, chopped

• 1 red or green bell pepper, chopped

• 1 (8 ounce) package sliced fresh mushrooms

• 1 pint grape tomatoes, halved

• 1 pound peeled crawfish tails

• ¾ cup herbed vinaigrette salad dressing, or to taste

1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.

3. Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

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Nutrition Facts (per serving)

421Calories5g Fat72g Carbs24g Protein

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Nutrition FactsServings Per Recipe6Calories421% Daily Value *Total Fat5g7%Saturated Fat1g5%Cholesterol81mg27%Sodium559mg24%Total Carbohydrate72g26%Dietary Fiber6g20%Total Sugars14gProtein24gVitamin C41mg205%Calcium71mg5%Iron5mg28%Potassium737mg16%

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