Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 Quick Spring Pasta Makes 4 servings. 1 pound fresh asparagus 1 tablespoon olive oil 4 ounces (about 1/2 cup) sliced fresh mushrooms 1/2 cup 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. Quote Link to comment Share on other sites More sharing options...
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