Pasta with Asparagus
12 oz fresh mushrooms, sliced
1 Tbsp olive oil
1-3 garlic cloves, crushed
1 large bunch of asparagus, trimmed and cut into inch diagonals
Salt and pepper
2 Tbsp fresh lemon juice
1 lb pasta (shapes such as gemelli, penne rigate, or spirals work well as they hold some of the sauce)
2 Tbsp roasted red pepper, minced
Parmesan Cheese
Combine mushrooms, oil and garlic in a large skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5-7 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 cup of pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Serve with cheese.
Submitted by Tae Bo Master
Main Dishes & Casseroles
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