Tonight's Dinner - Stockton Asparagus Festival Pasta

[Guest guest]

This was tonight's dinner. The recipe came from a small book called The

Asparagus Festival Cookbook. Most of the recipes came from the Asparagus

Festival in Stockton, CA.

 

This was pretty good. I didn't use as many olives as they asked for and I cut

down on the Italian seasoning because I thought 1 tbsp was too much and they

also asked for 1 tbsp salt and I cut it to 1 tsp. I used white wine instead of

marsala. This was good and a bit chunky. I love chunky sauces but my DH doesn't.

Oh well.

 

Here is the recipe, with my adaptation:

 

* Exported from MasterCook *

 

Stockton Asparagus Festival Pasta

 

Recipe By : Adapted from The Asparagus Festival Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mushrooms

Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 cup fresh mushrooms -- sliced

1/2 cup green onions -- chopped

4 cloves garlic -- minced

2 tbsp olive oil

1/2 cup sliced olives

1 14 oz can diced tomatoes -- drained

1 tsp Italian seasoning

1 tsp salt

1 tsp pepper

1/2 cup white wine

3/4 cup vegetable broth

cornstarch -- mixed with water

1 lb fusilli pasta -- cooked & drained

romano cheese -- grated

 

Over high heat, saute the mushrooms, green onions and garlic in the oil until

tender. Add the olives and tomatoes. Heat through. Add asparagus, italian

seasoning, salt and pepper. Stir constantly. Add wine to deglaze pan, then add

vegetable broth. Add cornstarch slurry (mix 1 tsp cornstarch with 2 tsp water)

to thicken to desired consistency.

 

To serve: Pour over pasta, mix, sprinkle with romano and serve hot, with

breadsticks to sop up sauce.

 

 

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RisaG

 

 

 

 

 

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