Ingredients

3 cups roasted red pepper sauce (see previous post)

10-15 asparagus shoots

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1/2 lb pasta (I used bowtie), boiled until tender

Directions

1.  Steam the asparagus for ~10 mins.  Cut the shoots into halves or thirds depending on how big they are.

2.  Heat the roasted red pepper sauce in a pan on medium heat until boiling.  You can add milk if you want to make it thinner.

3.  Add the asparagus, bell peppers, and pasta to the roasted red pepper sauce.  Stir gently to coat all the pasta and veggies. Serve hot!