Fettuccine with Vodka Sauce and Asparagus
Boil 12 oz fettuccine, adding 1 lb asparagus, cut bite-size, 5 minutes before pasta will be done and reserving 1 cup cooking water before draining. Meanwhile heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add a chopped small onion; sauté 5 minutes until soft. Add 1 pt grape tomatoes, 1 cup vodka sauce, 1⁄2 tsp salt, and pepper to taste. Bring to a simmer and cook 1 minute or until tomatoes soften. Toss with drained pasta and asparagus, 2 Tbsp chopped parsley and reserved cooking water as needed. Serve with grated Parmesan.