Making Asparagus Pasta
Ingredients:
- 1/3 cup olive oil
- 1 cup mushrooms, sliced
- ½ cup green onions, chopped
- 4 cloves garlic, finely chopped
- 2 cups asparagus tips
- 1 cup tomatoes, chopped ripe
- ½ cup ripe olives, pitted quartered
- ½ cup marsala
- 13 ¾ ounces chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon Italian seasoning blend
- 1 teaspoon black pepper
- 16 ounces fusilli (curly spaghetti)
- Romano cheese, grated
Preparation:
In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; sauté until tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.
In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste. Serve immediately. |
