Boil a large pot of salted water, add half the box of pasta + cook 10 min or until al dente, then drain + return to pot

Meanwhile, slice asparagus into ½-inch pieces, discard any tough pieces; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green; add ½ container of sauce + 2 tbsp drained capers then warm 1-2 min

Toss pasta with veggies + sauce–time to eat!

To loosen sauce, whisk 1 tbsp hot pasta water into every 4 tbsp (¼ cup) sauce