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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you like asparagus, you'll love this recipe. From the Italian Inn Cookbook Ingredients:
1/3 cup olive oil |
1 tablespoon butter |
1 cup sliced mushrooms |
1/2 cup chopped green onion |
4 garlic cloves, finely chopped |
2 cups asparagus tips |
1 cup chopped ripe tomato |
1/2 cup pitted ripe olives, quartered |
1/2 cup marsala wine |
1 (14 ounce) can chicken broth |
2 tablespoons cornstarch |
1 tablespoon italian seasoning |
1 teaspoon ground black pepper |
16 ounces pkg fusilli, cooked (curly spaghetti) |
1/2 cup freshly grated parmesan cheese |
Directions:
1. In a large skillet, heat olive oil and butter over high heat. Add mushrooms, green onions, and garlic; saute until tender. Add asparagus tips, tomato, and ripe olives. Cook until tomato is heated through. Add Marsala wine and cook until liquid evaporates.
2. In small bowl, combine chicken broth, cornstarch, Italian seasonings, and black pepper until well blended. Add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.
3. Divide fusili onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Parmesan cheese. Serve immediately.
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