Asparagus-Mushroom Primavera |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Two of my favorite things: Asparagus and mushrooms. Recipe is from Better Homes and Gardens. This makes four servings if all are satisfied with 1 1/2 cups each. Ingredients:
1 lb fresh asparagus spear |
8 ounces dried multi-grain linguine |
1 tablespoon olive oil |
4 garlic cloves, minced |
1/4 teaspoon fresh ground black pepper |
1 (8 ounce) package fresh button mushrooms, halved |
1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine |
1/4 teaspoon salt |
1 tablespoon butter |
1/4 cup fresh basil, chopped |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Snap off and discard woody base of fresh asparagus.
2. Rinse.
3. Bias-slice asparagus into 1 1/2 inch pieces; set aside.
4. Cook pasta according to package directions.
5. Meanwhile, heat oil in a large skillet over medium heat.
6. Add garlic and black pepper; cook and stir for 30 seconds.
7. Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
8. Bring to boiling; reduce heat.
9. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
10. Remove from heat; stir in butter.
11. Drain pasta; add pasta to vegetables in skillet.
12. Toss gently to combine.
13. Garnish with basil and crushed red pepper.
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