Angel Hair Pasta With Asparagus In Mushroom Wine Sauce
Category: Pasta
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 1/4 cup vegetable broth
- 3/4 pound fresh asparagus, cut in 1" lengths
- 4 scallions, sliced
- 4 cloves garlic, minced
- 2 cups fresh mushrooms, sliced
- 1 large ripe tomato, diced
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup dry white wine
- 6 pitted black olives, sliced
- 1/2 teaspoon ground black pepper
- 6 quarts water
- 12 ounces angel hair pasta
- 1/4 cup nonfat Parmesan cheese, grated
Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional minutes. Add tomato, basil, and oregano and saute for 2 more minutes. Stir in wine, remaining broth, olives, and black pepper. Simmer for 4 minutes. Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in a bundle at one end and slowly bending it inside the pot as the pasta softens. Keep water boiling; stir pasta with a long-handled fork to prevent it from sticking together. Follow cooking time recommendation on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta into a colander in the sink. Serve sauce over pasta, topped with Parmesan.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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