Pasta with Asparagus, Bell Pepper, Tomatoes & Olives

This was a pretty quick dish to put together. While the pasta is cooking, prep all the other ingredients. We actually like this served cold better than warm. But you make it and be the judge.
You probably have all the ingredients in your kitchen (maybe not the asparagus) you could also substitute some other green, like green beans.

• 12 ounces pasta (I used a veggie pasta)
• 4 cloves garlic, minced
• 1 red bell pepper (cut into thin strips, each strip cut in half)
• 1 pound asparagus (trimmed and cut into 2 inch pieces)
• 1/2 cup kalamata olives, halved
• 1/3 cup coconut bacon (garnish)
• sunflower seeds (garnish)
• walnut Parmesan (garnish)
• 1/4 cup water
• 1 cup cherry tomatoes (cut in half)
• 1 tablespoon nutritional yeast
• 1/4 teaspoon Cayenne pepper

Cook pasta according to package directions, drain and rinse. Set aside.

Heat pan with 1 tablespoon water and saute bell pepper and garlic. Cook about 3 minutes, remove to a bowl and set aside. (Add more water as needed.)

Add cherry tomatoes and more water if needed. Cook a couple of minutes. Remove to same bowl as bell pepper mixture.

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Add more water if needed and add asparagus to pan. Cover pan and allow to cook about 5 minutes, or until asparagus is tender.

Add pasta, all cooked vegetables, olives, yeast flakes, sunflower seeds and cayenne.

Taste and add salt and pepper as desired. I poured it into a pretty clear bowl. To serve top each serving with coconut bacon and some walnut Parmesan.

Enjoy!! Serve as main dish or a side-dish.