Quick Spring Pasta

From Weekly Wisdom — April 2002

Pasta Recipes

Yield: Makes 4 servings.

• 1 pound fresh asparagus
• 1 tablespoon olive oil
• 4 ounces (about 1/2 cup)
• sliced fresh mushrooms
• 1/2 cup chicken or vegetable broth
• 8 ounces angel hair pasta
• 1/2 cup grated Parmesan cheese
• red pepper flakes (optional)

Cut asparagus into one-inch sections. Add olive oil to skillet and saute mushrooms until just tender. Drain juices. Add asparagus and cook for another 3 minutes; stir while cooking, and add broth as needed for moisture. In the meantime, cook pasta to desired doneness. Drain pasta and top with vegetables. Then sprinkle cheese (and pepper flakes, if desired) over the top.

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