| Ingredient | ULF # | Portion |
|---|---|---|
| Barilla Gluten Free Rotini Pasta | 383422 | 8 oz. |
| Lightlife Tempeh | 038976 | 8 oz. |
| Asparagus | 125518 | 1 oz. |
| Tri-Colored Grape Tomato | 121269 | 2 oz. |
| Cortana Extra Virgin Olive Oil | 267668 | 1 oz. |
| White Wine | 2 oz. | |
| Basil | 133025 | 1 tsp. |
| Livia's Salt Pepper & Garlic | 290904 | .5 tsp. |
| Hidden Valley White Balsamic Vinaigrette (GF) | 274343 | 2 tsp. |
Cook pasta al dente. Cut tempeh in 2 oz. pieces, lightly oil and grill.
In sauté pan, heat oil and add asparagus. Add white wine and reduce.
Add tomatoes, Livia’s, basil and rotini. Cook for 2 minutes. Add balsamic vinaigrette and take off heat.
Plate in pasta bowl and arrange the tempeh decoratively.
