Rotini with Sausage and Asparagus

I made this just a little bit healthier by using whole wheat pasta.  The sausage gives it just the right amount of spice.  This is sort of a copycat recipe from The Olive Garden.  Very good!

• 1 lb. rotini pasta, cooked
• 1/2 lb. Italian sausage or breakfast sausage, casings removed
• 1 lb. fresh asparagus
• 1 cup heavy cream
• 4 tablespoons butter
• Grated Parmesan cheese
• Salt and pepper to taste

Cook pasta according to package directions.

Cook sausage in a non-stick pan, breaking it up with a fork until crumbly.  When sausage is completely cooked, drain fat off.  Add heavy cream and butter and simmer until asparagus is cooked.

In the meantime, cut bottom 2 inches off asparagus stems and throw away.  Then cut the remaining stems into 1 inch pieces.  Boil asparagus until tender in a separate pan.  Drain.   Then add asparagus to sausage mixture.

Add hot, drained pasta to sausage mixture and toss to combine all together.  Serve with Parmesan cheese over top.

Makes 4 servings.

“When we come to Christ in our brokenness, He makes us whole.”