Description
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
- ¾ 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6