Shrimp, Asparagus, and Penne Pasta

I saw this recipe on Cooking Light awhile back and it has been sitting in my "to make" pile of recipes ever since. I am glad I tried it - the ingredients are simple to prepare and the shrimp and vegetables are cooked in the time it takes to boil the water and cook the pasta.

This dish is good for a weeknight dinner but if I wanted to spruce it up a bit I would probably add a cup or so of heavy cream when I added the tomatoes in order to give it a richer flavor. If you can't find the diced tomatoes with basil, garlic, and oregano; just add a teaspoon each of dried basil, dried oregano, and garlic powder with the tomatoes.

Shrimp, Asparagus, and Penne Pasta
Cooking Light
Serves 4

8 oz. uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic or 1 clove garlic, minced
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated.

Stir in cooked pasta; sprinkle with cheese.