A Little More Than Pasta Carbonara

• 1 pound Pasta (rec. Farfalle)
• 1 whole Onion (rec. Vidalia)
• 6 stalks Asparagus
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Garlic, Minced
• 1 teaspoon Red Pepper Flakes
• Salt
• Pepper
• 1/2 pounds Chicken Or Shrimp
• 1/4 cups Sun Dried Tomatoes
• 1/4 cups Mascarpone Cheese
• Freshly Grated Parmesan (optional)

1. - Bring a large pot of water to a boil, add salt to taste, then add pasta.
2. Chop onion into thin slices.
3. Cut off ends of asparagus and discard.
4. Cut each stalk into 1-inch pieces on a diagonal.
5. Heat olive oil in large saute pan over medium high heat.
6. Add garlic and red pepper flakes to oil, cook until garlic begins to brown (less than one minute).
7. Add onion to saute pan and season with salt and pepper.
8. Cook until softened, about 5-7 minutes.
9. Add shrimp or chicken (cut into 1-inch cubes) to pan and season with salt and pepper.
10. Shrimp should only be cooked about 30 seconds per side (rule: until they turn pink).
11. Chicken should cook about 2 minutes per side or until completely cooked through.
12. Add sun dried tomatoes and asparagus and cook for 2-3 minutes.
13. In a large bowl (and I do mean large) combine the pasta with the sauteed veggies and shrimp/chicken.
14. Add the mascarpone cheese and mix to combine.
15. Top with freshly grated Parmesan cheese and ground pepper and enjoy a taste of heaven!

pasta, onion, stalks asparagus, olive oil, garlic, red pepper, salt, pepper, chicken, tomatoes, mascarpone cheese, parmesan

Taken from tastykitchen.com/recipes/main-courses/a-little-more-than-pasta-carbonara/ (may not work)