The wedding is just over two months away. Last night, I took one last bite of my beloved Oreos. It’s time to quit cold turkey (until 10/18/14 – yes, there are Oreos AT the wedding). I must focus on getting this bod in tip-top shape for that unbearably tight dress I picked out.

I’ve got to get my priorities straight! More running & veggies, less sugar & carbs.

This pasta would have been (not really) perfect!!!!!! If I hadn’t had three helpings. THREE – I’m a monster.

Another and I would have had to be wheeled to my bedroom.

A must have in your easy supper repertoire. Light, flavorful, and delicious hot or cool. The cheese makes you feel sinful but the asparagus tricks your brain into thinking you’re a rabbit!

I DARE you to eat just two servings.

 

Serves: 4-6

Time: 20 minutes (prep + cooking)

Ingredients:

• 1 tbsp. olive oil
• 1 lb. asparagus
• 1 package of shell pasta
• 3 tbsp. of sun-dried tomatoes, julienned
• 1/2 cup of basil pesto (I had prepared, but I ALWAYS prefer homemade)
• 1/3 cup mozzarella, sliced in cubes
• S+P, to taste

How to:

• Preheat oven to 425 degrees
• Line asparagus on a baking sheet & drizzle with olive oil + S+P, gently combine
• Roast asparagus for 10 minutes
• While roasting, cook pasta according to package directions
• Cut asparagus into bite size pieces and put into a bowl with pasta + tomatoes + mozzarella + pesto, combine
• Serve hot or cold and eat until you COMBUST

Adapted from:

http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/