Penne with Pork and Asparagus

Ingredients:

- 2 cups gluten-free penne

- 1 cup pork tenderloin, sliced and cooked

- 5-6 asparagus, chopped

- 1 clove garlic, minced

- 1/2 cup olive oil

- 1 tsp salt

- 1/2 tsp black pepper, ground

- 1 sprig fresh parsley, finely chopped

Preparation:

- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.

- Heat 1/4 cup olive oil in a skillet on medium-high heat. Add garlic and let its aroma come out. Add asparagus and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 2 minutes until the asparagus soften. Then add penne, pork, black pepper, and fresh parsley. Mix all the ingredients. Sprinkle the top with the remaining olive oil and mix well.