Asparagus And Sun Dried Tomatoes Over Rigattoni Pasta

• 1 bunch of asparagus
• 3 ounces shiitake mushrooms (or the shroom of your choice)
• 1/3 cup sun dried tomatoes
• 1/4 cup pine nuts
• 1 pinch red pepper flakes
• 1-2 tablespoons balsamic vinegar
• 1-2 tablespoons olive oil
• fresh grated Parmesan cheese
• 6-8 ounces rigatoni pasta (or the pasta of your choice)

1. Wash the asparagus and cut into 2" pieces then saute in olive oil for about 5 minutes.
2. Slice the mushrooms then add the rest of the ingredients up to the Parmesan cheese. Cook for another 4-5 minutes.
3. Serve in a heated deep dish bowl or on a plate and garnish with Parmesan cheese.
4. All of the ingredients are more or less in quantity depending on your tastes.

asparagus, shiitake mushrooms, tomatoes, pine nuts, red pepper, balsamic vinegar, olive oil, parmesan cheese, rigatoni pasta

Taken from food52.com/recipes/25718-asparagus-and-sun-dried-tomatoes-over-rigattoni-pasta (may not work)