Nacho Pasta with Asparagus

*1 (16 ounce) package penne pasta (or preferred pasta)
*1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
*1 cup shredded taco nacho cheese
½ cup sliced olives
½  cup olive oil (or less to taste)
salt to taste
freshly cracked black pepper to taste

In large pot bring lightly salted water to boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Cook time will vary with pasta chosen, simply subtract 2-3 minutes from recommend time. Not yet Al dente.
Stir asparagus into the pot with the boiling penne pasta, return to a boil; cook until pasta is tender and asparagus soft but still bright green, about 3 more minutes. Drain pasta and asparagus. 
Place penne and asparagus into a large oven proof serving pan.  Combine lemon zest, lemon juice, olive oil, salt, and black pepper together. Stir this mixture and sliced olives into the pasta and asparagus.
Sprinkle taco nacho cheese over the pasta and place in pre-heated oven at 375 until cheese is just melted. Serve.
Compliment your meal with a Fresh Express mix. Add a new taste with half slices of kiwi,* or locally made Tanto Latte bocconcini cheese.
*In sale flyer March 24-30, 2019

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