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Recipe: Angel Hair Pasta With Asparagus In Mushroom Wine Sauce
Recipe Category: Main Course Entree Recipes
Similar Categories: Angel, Hair, Pasta, Asparagus, Mushroom, Wine, Sauce
1 1/4 cups nonfat chicken broth
3/4 pound asparagus -- cut in 1" lengths
4 scallion -- sliced
4 cloves garlic -- minced
2 cups fresh mushrooms -- sliced
1 large ripe tomato -- diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives -- sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese -- grated
Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and
garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional
minutes. Add tomato, basil, and oregano and saute for 2 more minutes.
Stir in wine, remaining broth, olives, and black pepper. Simmer for 4
minutes.
Bring water to a rapid boil in a large, covered pot. Add pasta by
holding it in a bundle at one end and slowly bending it inside the pot
as the pasta softens. Keep water boiling; stir pasta with a long-handled
fork to prevent it from sticking together. Follow cooking time
recommendation on package. Pasta should be cooked through but still
firm. Check for doneness by biting into a piece of pasta rinsed in cold
water. Drain cooked pasta into a colander in the sink.
Serve sauce over pasta, topped with Parmesan.
3/4 pound asparagus -- cut in 1" lengths
4 scallion -- sliced
4 cloves garlic -- minced
2 cups fresh mushrooms -- sliced
1 large ripe tomato -- diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives -- sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese -- grated
Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and
garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional
minutes. Add tomato, basil, and oregano and saute for 2 more minutes.
Stir in wine, remaining broth, olives, and black pepper. Simmer for 4
minutes.
Bring water to a rapid boil in a large, covered pot. Add pasta by
holding it in a bundle at one end and slowly bending it inside the pot
as the pasta softens. Keep water boiling; stir pasta with a long-handled
fork to prevent it from sticking together. Follow cooking time
recommendation on package. Pasta should be cooked through but still
firm. Check for doneness by biting into a piece of pasta rinsed in cold
water. Drain cooked pasta into a colander in the sink.
Serve sauce over pasta, topped with Parmesan.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Angel, Hair, Pasta, Asparagus, Mushroom, Wine, Sauce
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