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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies. Ingredients:
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 |
3/4 cup herbed vinaigrette salad dressing, or to taste |
Directions:
1. 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.
2. 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.
3. Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.
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