This is one of those easy weeknight dinners for when you want a main dish and the veggie sides all in one. It's also a perfect way to use up half-full packages of pasta. Frozen grilled asparagus is a great veggie to keep stashed in your freezer. I love uncooked pasta sauces of all kinds, but this is one of my favorites. Simple, satisfying, and delicious. Best of all, ready in about 15 minutes.
- 1/2 a package of Tinkyada brown rice pasta spirals (or your favorite pasta)
- 2 heirloom tomatoes, chopped
- 3/4 package of Trader Joe's frozen grilled asparagus, thawed, chopped into 1 inch pieces
- 1/2 a Mexican avocado*, peeled and diced
- 1 clove of garlic, finely chopped
- a hefty drizzle of your fruitiest, grassiest, greenest, most flavorful extra virgin olive oil
- salt and pepper to taste
- 3 tbsps shredded (not grated) pecorino Romano
Cook pasta in generously salted, rapidly boiling water 2 minutes less than package directions indicate (so it's al dente—we like it crunchy in the middle).
Meanwhile, combine tomatoes, asparagus, avocado, garlic, and olive oil in a large bowl. Salt and pepper to taste, mix gently and set aside. Note: be generous with the oil—it's making the sauce.
When pasta is finished cooking, drain and add to bowl with veggies. Toss gently, sprinkle with cheese and serve. Also great at room temperature.
*I was recently sent a basket of Mexican avocados to review (the kind that have the green skin that blackens as they ripen). I love that variety because they are creamy and mild, and because they remind me of Hawaiian avocadoes.