A quick, tasty everyday pasta made with green asparagus, tomatoes, and olives for a stress-free supper.
- Cook pasta in a pot of salted boiling water for about 8 minutes or according to package instructions until al dente.
- Trim, rinse and cut the green asparagus into 2-inch chunks. Heat olive oil in a large skillet over medium heat. Add in green asparagus chunks and crushed garlic, stirring occasionally, cook for 2-3 minutes.
- Pour in chopped can tomatoes and pitted black olives. Stir to combine all the ingredients until incorporated and asparagus chunks are tender.
- Drain the pasta and mix with sauce. Serve with chopped coriander leaves and grated Parmesan.