PASTA DAY: Linguine With Asparagus, Portobello Mushrooms & Sun-Dried

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* Exported from MasterCook *

 

Linguine With Asparagus, Portobello Mushrooms & Sun-Dried

 

Recipe By : Pasta East to West by Nava Atlas, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces linguine -- regular or flavored

(rainbow or black pepper corn or

tomato-basil or other)

1 1/2 tablespoons extra-virgin olive oil

3 cloves garlic -- minced, up to 4

8 ounces slender asparagus -- bottoms trimmed,

then cut into 2-inch lengths

2 large portobello mushroom caps -- wiped clean,

cut in half crosswise -- and thinly sliced

1/2 cup sun-dried tomatoes -- (not oil-cured)

soaked in hot water until tender and then -- and

then sliced

1/2 cup dry white wine

Salt and freshly ground black pepper

Grated fresh Parmesan cheese -- optional

 

Full title: Linguine With Asparagus, Portobello Mushrooms & Sun-Dried Tomatoes

 

4 to 6 servings

 

This quick Italian-style dish features two of pasta's most appealing

companions - fresh mushrooms and dried tomatoes. Fresh asparagus gives it

a springtime touch. Try a flavored variety of linguine to further jazz up

this dish.

 

Cook the linguine in plenty of rapidly simmering water until al

dente. Drain, reserving about 1/2 cup of the cooking water.

 

Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over

low heat for about 2 minutes, or until golden. Add the asparagus,

mushrooms, dried tomatoes, and wine. Increase the heat to medium, and

sauté, stirring frequently, until most of the wine has evaporated and the

asparagus is tender-crisp, about 8 minutes.

 

Combine the pasta and asparagus mixture in a large serving bowl, and toss

together. If the mixture needs more moistness, add a small amount of the

reserved pasta cooking water. Season to taste with salt and pepper.

 

Serve at once, passing around Parmesan cheese for topping, if desired.

 

Calories: 186, Carbohydrate: 26 g, Total Fat: 5 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 17 mg.

 

 

 

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