Food
Quick Spring Pasta
By Yankee Magazine|Apr 25 2012|
Yield
Makes 4 servings.
Ingredients
1 pound fresh asparagus
1 tablespoon olive oil
4 ounces (about 1/2 cup)
sliced fresh mushrooms
1/2 cup chicken or vegetable broth
8 ounces angel hair pasta
1/2 cup grated Parmesan cheese
red pepper flakes (optional)
Instructions
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.
This is an excellent summer time meal — just double the recipe and serve with raspberry lemonade!! We love it.