A quick and easy vegan pasta that is loaded with sun-dried tomatoes, artichokes, and asparagus in a light olive oil sauce.
8 oz angel hair pasta
8 oz asparagus, chopped
3-4 cloves garlic, minced
8 oz artichoke hearts, rough chop
4 oz sun-dried tomatoes, chopped
1 can sliced black olives, drained
¼ cup olive oil