ASPARAGUS AND MUSHROOMS WITH ROTELLI PASTA

 

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Ingredients

  • 8 ozs. fresh sliced mushrooms
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 12 oz. fresh asparagus, trimmed and cut in 1/2 inch diagonals
  • Salt and fresh ground pepper
  • 2 tbsp. lemon juice
  • 8 oz. rotelle
  • 2 tbsp. minced red bell pepper
  • Parmesan cheese

Directions

  • Put oil in medium skillet, saute garlic and mushrooms, 5-7 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 until al dente; drain.
  • Toss the pasta with the mushroom mixture and red pepper.
  • Use a vegetable parer to shave off paper thin curls of Parmesan cheese.

Notes

Categories: Dinner  Main Dish  Pasta  Vegetable 
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