Shelly's Recipe

SWEETHEART PASTA

Category: Pasta

1/2 lb linguine, cooked al dente, drained
1/2 lb asparagus, cut into pieces and trimmed
6 oz sweet roasted red bell pepper
1/2 lb mushrooms, sliced
3 cloves garlic, minced
1/2 cup white wine
2 tbsp olive oil

While pasta is cooking, steam asparagus. Saute garlic, mushrooms and red peppers in oil; season with salt and pepper. Add wine.

Place pasta in center of serving dish and place mushroom along outer edge. Place asparagus on pasta and fill in open areas with red peppers. Pour remaining mixture over pasta.