1 16oz package of penne pasta
1 bunch of fresh asparagus
8oz fresh sliced mushrooms
1/4 cup chopped onions
2 tbsp. olive oil
1 tbsp. minced garlic clove
1 cup chicken broth
3 tbsp. fresh basil
3/4 cup shredded Parmesan-Reggiano
2 tbsp. butter
salt and pepper to taste
Prepare pasta per package directions; rinse and drain.
Snap off tough ends of Asparagus and cut into 2 in. pieces.
Saute Asparagus in hot oil in a large skillet over medium heat for 4 mins. Stir in onions, garlic, and mushrooms. Cook for two additional minutes.
Stir in chicken broth and bring to boil. Reduce heat and simmer 2 mins. or until asparagus is crisp tender. Stir in salt and pepper.
Toss together: pasta, asparagus mixture, basil, cheese and butter.
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