Angel Hair Pasta With Asparagus In Mushroom Wine Sauce

[Guest guest]

Angel Hair Pasta With Asparagus In Mushroom Wine Sauce

 

1 1/4 cups vegetable 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.

 

______

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[Guest guest]

Yummmmm.

-

Tamara L

Vegetarian

Sunday, October 29, 2006 8:47 PM

Angel Hair Pasta With Asparagus In Mushroom Wine

Sauce

 

 

Angel Hair Pasta With Asparagus In Mushroom Wine Sauce

 

1 1/4 cups vegetable 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.

 

______

PeoplePC Online

A better way to Internet

http://www.peoplepc.com