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Category: Pasta
Prep Time: Cook Time: Total Time:
1 lb thin asparagus spears
3/4 cup butter or olive oil
3/4 lb shitake mushrooms, sliced
1/4 cup chopped shallots
2-4 cloves garlic, minced
2-3 dashes hot pepper sauce
1 tsp red pepper flakes
1/2 cup chopped oil packed sun-dried mushrooms
4 tbsp chopped fresh basil
Salt, to taste
2 cups chicken stock
3/4 cup grated parmesan cheese
Angel hair pasta, mostaccioli, penne, farfalle or elbow macaroni, cooked
1 lemon, cut into wedges
Grated or shaved parmesan or Asiago cheese
Cut asparagus diagonally into 1/4 inch pieces. In a large skillet, melt butter over medium heat. Saute asparagus and mushrooms until they begin to brown, about 3-4 minutes. Add next 4 ingredients for 1 minute. Add the wine and reducy by half, about 5 minutes, stirring up any brown bits from the bottom of the pan.
Add the tomatoes and half the basil and cook for 1-2 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer, uncovered for 7-8 minutes. Season the sauce with salt. Stir in the remaining basil and the 3/4 cup cheese. Serve over pasta with lemon wedges and cheese. Serves 4
VARIATION: I sometimes like to add about 1/2 to 1 cup sliced ham or prosciutto.
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PASTA WITH ASPARAGUS
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Category: Pasta
Prep Time: Cook Time: Total Time:
1 lb thin asparagus spears
3/4 cup butter or olive oil
3/4 lb shitake mushrooms, sliced
1/4 cup chopped shallots
2-4 cloves garlic, minced
2-3 dashes hot pepper sauce
1 tsp red pepper flakes
1/2 cup chopped oil packed sun-dried mushrooms
4 tbsp chopped fresh basil
Salt, to taste
2 cups chicken stock
3/4 cup grated parmesan cheese
Angel hair pasta, mostaccioli, penne, farfalle or elbow macaroni, cooked
1 lemon, cut into wedges
Grated or shaved parmesan or Asiago cheese
Cut asparagus diagonally into 1/4 inch pieces. In a large skillet, melt butter over medium heat. Saute asparagus and mushrooms until they begin to brown, about 3-4 minutes. Add next 4 ingredients for 1 minute. Add the wine and reducy by half, about 5 minutes, stirring up any brown bits from the bottom of the pan.
Add the tomatoes and half the basil and cook for 1-2 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer, uncovered for 7-8 minutes. Season the sauce with salt. Stir in the remaining basil and the 3/4 cup cheese. Serve over pasta with lemon wedges and cheese. Serves 4
VARIATION: I sometimes like to add about 1/2 to 1 cup sliced ham or prosciutto.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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