Spring Asparagus Pasta

Serves: 4 

Rotini/Penne1 lbcooked al-dente
Asparagus1 lbcut in 1 inch pieces
Cherry tomatoes2 cupshalved
Peas1 cup
Parmesan cheeseto taste
Garlic2 clovesminced
Red chili flakesto taste
Salt & pepperto taste
Water1/2 cup
Basil leavesfewchopped

  1. Saute garlic, red chili flakes, peas and asparagus with salt and pepper for a few minutes
  2. Add water and cherry tomatoes; cook until the vegetables are tender but not mushy
  3. Add the pasta, adjust spices and toss with cheese and basil leaves