with Asparagus (or green beans)
Fresh Basil (optional) and lot's of black pepper
1 pound fresh asparagus (or same wt. in canned french cut green beans)
4 cloves garlic, thinly sliced
1/4 tsp pepper, or more to taste
1 T. Olive Oil
6 med. plum (Roma) tomatoes, seeded and chopped, comes to approx. 21/4 C.
1/4 cup dry white wine* or pasta water, *more for drinking while you cook
1/4 tsp. salt
1 T. butter
1 9-oz package refrigerated angel hair pasta
1/4 C. shredded fresh basil
1 15oz pkg mozzarella cheese (brick), sliced into cubes
Time: start to finish - 20 minutes
1. Snap off and discard woody stem part of asparagus. Remove the tips and set aside. Bias-slice the remaining portions into 1- to 1 1/2 inch pieces; set aside.
2. In a large skillet, cook and stir garlic and pepper in hot oil over medium heat for 1 minute before adding the tomatoes; cook 2 minutes more, stirring often. Add the asparagus pieces or green beans, wine(or water) and salt (only if using asparagus) to the skillet. Cook, uncovered 3 minutes, add the asparagus tips, cook, uncovered 1 minute more.
3. Meanwhile, cook the pasta according to package instructions. Drain pasta; return to pan. Add mozzarella and asparagus mixture and basil, if using, tossing to coat.
Drink wine. Serves 3.