No Meat Dinner!

Recipe feeds up to four people

Ingredients: Parmesan Mushroom and asparagus pasta

1 box of bow-tie pasta

8 oz fresh sliced crimini mushroom

2 cups roughly chopped asparagus

2 cups grated Parmesan cheese

15 oz Bertoli creamy basil Alfredo sauce

15 oz Beroli Alfredo sauce

1 Tablespoon butter

Salt

Pepper

Olive oil

Ingredients: Avocado kale salad And Cheese stick

Kale Salad Mix

2 Avocados

Italian Seasoned croutons

pepper

salt

grated Parmesan cheese

Break sticks

Melted butter

1 tablespoon garlic

Grated cheese of your choice

Directions:

Okay, let's get started and preheat your oven to 350 degrees for your bread sticks. Now, place your pasta in a pot with boiling water. Lightly drizzle olive oil into pot so pasta will not stick and lightly add salt for flavor. Allow pasta to cook aprox. 13-15 min or until al dente. While your pasta is cooking in a saute pan melt your butter and add your asparagus. Season with salt and pepper. Cook until asparagus is nice and tender. This will approximately take 5 mins. Now add in your mushrooms, saute until tender. At this time your pasta should be done, strain and place pasta back into the pot and add in your creamy basil Alfredo sauce and HALF of the regular Alfredo sauce. If you like your pasta "saucy" then add both jars. Add in your saute mushrooms and asparagus and stir all ingredients together.

For your Bread Stick add your garlic and melted butter together and brush onto your bread. Add any grated cheese of your choice (I used cheddar) and place in the oven until your cheese has melted. (2-3 mins) For the Avocado Kale Salad rinse your kale salad mix and place into a bowl. Slice your avocado's and add all ingredients together. Give it a good toss and add pepper and salt. You can eat it plain or add the dressing of your choice! Now it's time for plating! I added my grated Parmesan cheese on top of my pasta and salad. Delicious! ENJOY!