pat's Recipe

Asparagus Pasta Primavera

Category: PASTA

6 Tbsp butter, cubed
3 Tbsp olive oil
8 garlic cloves
1-1/2 lbs fresh asparagus, trimmed and cut
into 1 inch pieces
1-1/2 cups fresh mushrooms, sliced
1/2 cup ham or chicken or shrimp fully cooked
2 Tbsp each chopped fresh basil, oregano
and rosemary
4 large plum tomatoes, chopped
1 tsp salt
1/4 tsp pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, meat, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in the tomatoes, salt and papper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.

6-8 servings