Return to Content

Quick Spring Pasta

Quick Spring Pasta
1 vote, 5.00 avg. rating (89% score)
by in Apr 2002
Submit a Recipe Image

Yield: Makes 4 servings.

Ingredients:

  • 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)

Instructions:

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.

Updated Wednesday, April 25th, 2012

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Quick Spring Pasta

  1. Anonymous August 16, 2008 at 4:00 pm #

    This is an excellent summer time meal — just double the recipe and serve with raspberry lemonade!! We love it.

Leave a Reply

Comments maybe edited for length and clarity.