ziti-sun-dried-tomatoes-asparagus recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ziti or a medium shape,
wheat-free pasta such as quinoa
14 1/2 ounces canned vegetable broth
1/4 teaspoon crushed red pepper flakes
2 ounces packaged sun-dried tomatoes
(about 1/2 cup--not oil-packed variety)
3 cups diagonally sliced fresh asparagus -- 1-inch pieces
1/4 teaspoon salt -- or to taste
1 cup grated FF Parmesan cheese -- (optional)

The addition of sun-dried tomatoes and asparagus makes this fancy enough
for company, easy enough for every day.

In a large saucepan, bring 3 quarts of water to a boil. Place the pasta in
the boiling water, stir, and return to a boil. Cook until al dente,
stirring occasionally, 8 to 10 minutes. (If using a wheat-free pasta,
prepare according to package directions.)

Meanwhile, bring the broth and the pepper flakes to a boil in a medium
saucepan. Cut the tomatoes with scissors or a sharp knife into 1/4-inch
pieces; add to the saucepan with the broth mixture. Simmer, uncovered, 5
minutes, stirring occasionally.

Add the asparagus and salt to saucepan; simmer until the asparagus is
crisp-tender, about 2 to 3 minutes.

Drain the pasta in a colander and return it to the pot. Add the broth
mixture; toss well. Transfer to serving plates. Serve with cheese if
desired.