Rotelle With Asparagus and Mushroom Sauce

[Guest guest]

Title: Rotelle With Asparagus and Mushroom Sauce

Categories: Pasta, Low-fat, Fast food

Yield: 4 servings

 

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced

1 Tb White wine

1 Garlic clove, crushed

12 oz Fresh asparagus, trimmed and cut into 1/2 " diagonals

Salt and freshly ground

-black pepper

2 T Fresh lemon juice

8 oz Rotelle pasta

2 T Minced red bell pepper

 

Combine the mushrooms, wine, and garlic in a medium skillet. Cook,

covered, over low heat until the mushrooms exude their juices, 5 to 7

minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and

cook over medium-high heat, stirring until most of the liquid is

evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

 

Meanwhile, cook the pasta in plenty of boiling, salted water until

al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking

liquid and add to the mushroom mixture. Drain the pasta. Toss the

pasta with the mushroom mixture and the red pepper.

[Guest guest]

Question: Does it matter what type of mushrooms?

Do you use any specific kind?

Maybe a mixture of a few?

This sounds so good!! My husband LOVES aparagus!

 

-------------------------------~*Mary*~Founder of "The Nuzzled Network"www.nuzzled.net

 

"Our day will come if we just wait awhile"-Ruby and the Romantics

[Guest guest]

I use any mushrooms I have on hand and I especially like a mix of mushrooms

(white or button mixed with some shitakes or if you like a heavier, nuttier

flavor use portabellos) MMMM......I LOVE mushrooms!

Crystal

 

At 01:18 PM 8/2/01 -0700, you wrote:

>Question: Does it matter what type of mushrooms?

>Do you use any specific kind?

>Maybe a mixture of a few?

>This sounds so good!! My husband LOVES aparagus!

>