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Pasta with Asparagus

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5 cloves garlic, minced
1 teaspoon dried red pepper flakes
2 or 3 dashes hot pepper sauce
¼ cup olive oil
1 tablespoon margarine
1 pound fresh asparagus, cut into 1 ½ inch pieces
salt to taste
¼ teaspoon pepper
¼ cup shredded Parmesan cheese
½ pound mostaccioli or elbow macaroni (cooked and drained)


In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and margarine for 2 to 3 minutes. Add asparagus, salt and pepper; sauté until asparagus is crispy but tender, about 8 to 10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat.

Serve immediately.

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