Updated Wednesday, April 25th, 2012
Yield: Makes 4 servings.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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