Ingredients
6
6 servings
- •1 (16 ounce) package farfalle (bow tie) pasta
- •1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
- •1 tablespoon olive oil
- •1 small red onion, chopped
- •1 red or green bell pepper, chopped
- •1 (8 ounce) package sliced fresh mushrooms
- •1 pint grape tomatoes, halved
- •1 pound peeled crawfish tails
- •0.75 cup herbed vinaigrette salad dressing, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
- Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.
Nutritional Facts
Per 6 servings
- Calories: 421
- Carbohydrate: 72g
- Fat: 5g
- Fiber: 6g
- Protein: 24g
- Sugar: 14g
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