Vegan Rainbow Rotini

I think I got this out of a cookbook, but I can't remember which one... anyway, it's a nice, simple, tasty dish that I always make as a main dish, but could also be served as a side.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb tri-color spiral pasta
• 3⁄4 cup sun-dried tomato packed in oil, julienne (roughly 1 jar)
• 20  asparagus spears, cut into 1-2 inch pieces (roughly 1 bundle)
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 1⁄2 tablespoon dried rosemary
• 1  teaspoon dried basil
•  salt and pepper

Directions

1. Cook the pasta in salted boiling water until al dente.
2. While the pasta is cooking, heat the oil in a pan over medium heat. Add the garlic and saute until fragrant.
3. Add the asparagus to the pan and sautee until it begins to soften and then add the sun-dried tomatoes (with the packed oil), rosemary, basil, salt and pepper. Cook until everything is softened and fragrant.
4. Pour over the pasta, toss and serve hot.