previous | next |
Title: Rotelle with Asparagus and Mushroom Sauce
Categories: Pasta Lowfat Easy Mushroom
Yield: 4 Servings
8 | oz | Fresh mushrooms, trimmed, |
Halved, if large, and | ||
Sliced | ||
1 | tb | White wine |
1 | Garlic clove, crushed | |
12 | oz | Fresh asparagus, trimmed and |
Cut into 1/2" diagonals | ||
Salt and freshly ground | ||
Black pepper | ||
2 | tb | Fresh lemon juice |
8 | oz | Rotelle pasta |
2 | tb | Minced red bell pepper |
Combine the mushrooms, wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
Meanwhile, cook the pasta in plenty of boiling, salted water until al
dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and
add to the mushroom mixture. Drain the pasta. Toss the pasta with the
mushroom mixture and the red pepper. Date: Fri, 08 Apr 94 16:43:48 EDT
From: "SUSAN B. WYLDER" Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp
Date: 30 Nov 96 National Cooking Echo Ä
previous next