Asparagus and Roasted Red Peppers with Ohio City

Ingredients:
¼ cup shallots (diced)
Virgin olive oil
1½ cup asparagus (blanched and
sliced into ½ inch pieces)
1/3 cup roasted red peppers (diced)
1 Tbl. Parsley minced
1 Tbl. garlic fresh (minced)
1 cup vegetable broth
2 Tbl. butter
Salt and pepper
2 bundles of fresh Ohio City Pasta

Sautee ¼ cup Shallots diced in virgin olive
oil until soft.
Add 1½ cup of Asparagus blanched
and sliced into ½ inch pieces and cook
for 2-4 minutes.
Add 1/3 cup of diced roasted red peppers
and cook 2 minutes.
Add 1 Tbl. Parsley minced and 1 Tbl.
of garlic fresh, minced cook 2 minutes.
Add 1 cup vegetable broth and simmer
for 3-4 minutes.
Add 2 tbl. of butter and stir in; season
with Salt and Pepper.
Toss with 2 bundles of fresh Ohio City
Pasta Cooked in Boiling Water.

Source:http://www.ohiocitypasta.com/retail_recipes.php