Asparagus Pasta

Course : Asparagus
Serves: 4
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1/3 cup olive oil
1 cup mushrooms -- sliced
1/2 cup green onions -- chopped
4 cloves garlic -- finely chopped
2 cups asparagus tips
1 cup tomato -- chopped ripe
1/2 cup ripe olives -- pitted quarte
1/2 cup marsala wine
13 3/4 ounces chicken broth
2 tablespoons cornstarch
1 tablespoon italian seasoning blend
1 teaspoon black pepper
16 ounces fusilli -- (curly spaghetti)
1 Cup romano cheese -- grated

Preparation / Directions:

1. In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; saute until tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.

2. In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.

3. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste. Serve immediately.


Nutritional Information:

887 Calories (kcal); 23g Total Fat; (23% calories from fat); 28g Protein; 142g Carbohydrate; 0mg Cholesterol; 499mg Sodium

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