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Asparagus Pasta




Source of Recipe


Heidi


List of Ingredients




Asparagus Pasta

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups chicken (or vegetable) stock
1/2 cups Marsala wine (could be substituted with balsamic)
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
16 ounces pasta fusilli
Freshly grated Romano cheese


Recipe



In a large skillet, over high heat, sauté the mushrooms, green
onions, and garlic in the olive oil until tender. Add the olives and
tomatoes. Heat thoroughly.
Add cooked asparagus and dry spices, stirring constantly.
Add Marsala wine to flash point, then add chicken stock.
Add cornstarch slurry to thicken.
Pour over cooked pasta, mix, sprinkle with Romano cheese and serve
hot.
Makes 6 servings.