 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A sure sign of spring is fresh asparagus. This recipe would be wonderful for a luncheon celebrating the season. The tomatoes, asparagus, garlic, olives, Italian seasoning and Romano cheese create a sensational taste combination. Ingredients:
1 pound cut fresh asparagus, cut into 1-inch pieces |
8 ounces uncooked spiral pasta |
1 cup sliced fresh mushrooms |
1/2 cup chopped green onions |
4 garlic cloves, minced |
1/3 cup olive oil |
2 cups chicken broth |
1 cup diced fresh tomatoes |
1/2 cup pitted ripe olives, quartered |
3 tablespoons cornstarch |
3 tablespoons cold water |
1-1/2 to 2 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
grated romano cheese |
Directions:
1. Place 1/2-in. of water in a saucepan; add asparagus. Bring to a boil; reduce heat. Cover and simmer for 3-5 minutes or until crisp-tender; drain and set aside.
2. Cook pasta according to package directions.
3. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in oil until tender. Add the broth, tomatoes and olives. Combine cornstarch and cold water until smooth; stir into the mushroom mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
4. Reduce heat. Add the asparagus, Italian seasoning, salt and pepper. Cook for 6-8 minutes or until heated through. Drain pasta; add to asparagus mixture and toss to coat. Sprinkle with Romano cheese. Yield: 6-8 servings.
|
|