Fettuccine With Asparagus

• 2 tablespoons olive oil
• 14 teaspoon garlic powder
• 1 (16 ounce) can italian tomatoes with juice, diced
• 14 teaspoon salt
• black pepper, to taste
• 4 teaspoons dried parsley
• 1 lb fresh asparagus, trimmed to use upper ends only
• 12 lb fettuccine pasta or 12 lb pasta, of your choice
• 2 tablespoons freshly grated parmesan cheese, plus
• additional freshly grated parmesan cheese, to serve at the table, as desired

1. Heat water for the pasta.
2. In a separate skillet, heat the oil; add garlic, tomatoes, pepper, salt, and parsley and simmer for 8 minutes, stirring now and then to mix ingredients.
3. Add the asparagus; cover and simmer until stalks are not quite tender when you touch with a fork.
4. Remove from the heat and leave the cover on, which will allow the asparagus to tenderize a bit more.
5. Cook and drain the pasta; put in a serving bowl.
6. Add the skillet mixture to the bowl and 2T parmesan cheese; toss well.
7. Add additional parmesan cheese at the table, as preferred.

olive oil, garlic, italian tomatoes, salt, black pepper, parsley, fresh asparagus, pasta, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-asparagus-112237 (may not work)