Pretty Crawfish Pasta

This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

NUTRITION FACT

Per Serving: 421 calories; protein 23.9g; carbohydrates 71.6g; fat 5.2g; cholesterol 81mg; sodium 559.1mg.

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