Asparagus Pasta Primavera |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia Ingredients:
6 tablespoons butter, cubed |
3 tablespoons olive oil |
8 garlic cloves, minced |
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
1-1/2 cups sliced fresh mushrooms |
1/2 cup chopped fully cooked ham |
2 tablespoons each chopped fresh basil, oregano and rosemary |
4 large plum tomatoes, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
12 ounces uncooked linguine |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
2. Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through.
3. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese. Yield: 6-8 servings.
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