Vegan Rainbow Rotini

• 1 lb tri-color spiral pasta
• 34 cup sun-dried tomato packed in oil, julienne (roughly 1 jar)
• 20 asparagus spears, cut into 1-2 inch pieces (roughly 1 bundle)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 12 tablespoon dried rosemary
• 1 teaspoon dried basil
• salt and pepper

1. Cook the pasta in salted boiling water until al dente.
2. While the pasta is cooking, heat the oil in a pan over medium heat.
3. Add the garlic and saute until fragrant.
4. Add the asparagus to the pan and sautee until it begins to soften and then add the sun-dried tomatoes (with the packed oil), rosemary, basil, salt and pepper.
5. Cook until everything is softened and fragrant.
6. Pour over the pasta, toss and serve hot.

tricolor spiral pasta, tomato, garlic, olive oil, rosemary, basil, salt

Taken from www.food.com/recipe/vegan-rainbow-rotini-237385 (may not work)