Angel hair with Asparagus, tomatoes and fresh basil

Ingredients

• 1 pound(s) Fresh asparagus
• 4 clove(s) Garlic, thinly sliced
• 1/4 teaspoon(s) Pepper
• 1 tablespoon(s) olive oil
• 6 Medium plum (Roma) tomatoes, seeded and chopped, (2 1/4 c)
• 1/4 cup(s) Dry white wine
• 1/4 teaspoon(s) Salt
• 1 tablespoon(s) Butter
• 9 ounce(s) Refrigerated angel hair pasta
• 1/4 cup(s) Shredded fresh basil

Preparation

1. 1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
2. 2. Heat oil in a large skillet over medium heat. Add the garlic and pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
3. 3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
4. 4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.


5. 484 calories, 11 g fat