Pasta with Asparagus

SUBMITTED BY: S. Butters PHOTO BY: MOLLE888

"This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese

READ REVIEWS (51)

DIRECTIONS

Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 1, 2004 by LISAMARRIE14

This was a very easy quick and delicious recipe. I added alot of garlic, and a little thyme, rosemary, pepper, salt and basil when I sauted the asparagus and mushrooms. I used linguine noodles instead of angel hair because that is what I had in the house. It was very good. Definately will make again.

7 users found this review helpful

Reviewed on Apr. 23, 2004 by VEGGIEFAN1

This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus was sauteeing; I used baby portobellos (criminis); and added red bell pepper slices when I added the mushroom, which added a nice flavor and also made for a prettier color to the dish. Using whole wheat linguini increased the health quotient of this dish. A great spring dish!

5 users found this review helpful