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Quick Spring Pasta

Yankee Plus Dec 2015


by in Apr 2002
Quick Spring Pasta
1 vote, 5.00 avg. rating (89% score)
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  • 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.

Updated Wednesday, April 25th, 2012

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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.

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