Today, as part of breakfast week at $5 Dinners, I shared my The $5 Dinner Mom Breakfast and Lunch Cookbook .
The frittata only used 1/2 a pound of asparagus and I bought a pound when it was on sale for $1.79, so I used the leftover asparagus in Pasta Alfredo.
Pasta Alfredo with Asparagus
1 lb. pasta
2 cups carrots, sliced
2 cups asparagus, cut in 1 inch lengths
Bring a large pot of water to boil. Add pasta, carrots, and asparagus. Cook for 10 minutes or until pasta is al dente. Pour off water.