Tomato, Asparagus & Artichoke Pasta Side

Great Summer side to use up that asparagus that keeps popping up!

1 Tbsp olive oil 
1 Tbsp minced garlic 
1C tomatoes - chopped 
1 Can small artichoke hearts - drained
1 C asparagus cut into 1” pieces 
4 oz chicken broth 
6 oz cooked pasta 
½ oz shaved Parmesan 
fresh basil leaves 
fresh rosemary
salt & pepper to taste

Heat olive oil in skillet over medium heat.
Add minced garlic and asparagus, sauté for one to two minutes.
Add tomatoes and artichokes, stew mixture together until soft.
Add broth, pasta, season with salt & pepper
and cook for an additional minute.
Fold in fresh herbs.
Serve in a pasta bowl and garnish with shaved parmesan. 

Inspired by:  http://www.myfoxdetroit.com/dpp/mornings/recipes/heirloom-tomato-&-artichoke-penne-20120522?CMP=201205_emailshare#.T7vZC9UXkIY.facebook

Onion-Smothered Pork Tenderloin

This is one of Tod's most favorites!  Definitely a low fat, meat lover's dream.  Cook's dream, it's so easy!

• 2 (3/4-pound) pork tenderloins
• Cooking spray
• 2 teaspoons butter or olive oil as needed
• 2 cups sliced onion or more
• 1 teaspoon dried thyme (or handful of fresh)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  
• 1.  Preheat oven to 400 degrees.
  
  2. Trim fat from pork; cut a lengthwise slit down center of each tenderloin, cutting about two-thirds of the way through meat. Place on a broiler pan coated with cooking spray.
• 
  3. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and saute 5 to 6 minutes or until tender. Add thyme, salt, and pepper. Spread onion mixture evenly over tenderloins. Bake at 400° for 45 minutes or until a meat thermometer registers 160° (slightly pink).
• 
  
  Slice with onions...crosswise and serve.  I often serve with garlic mashed red skin potatoes and a veggie.  This is based on a recipe found in my Cooking Light Cookbook.