Rotelle with asparagus and mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh mushrooms, trimmed, |
| Halved, if large, and | ||
| Sliced | ||
| 1 | tablespoon | White wine |
| 1 | Garlic clove, crushed | |
| 12 | ounces | Fresh asparagus, trimmed and |
| Cut into 1/2\" diagonals | ||
| Salt and freshly ground | ||
| Black pepper | ||
| 2 | tablespoons | Fresh lemon juice |
| 8 | ounces | Rotelle pasta |
| 2 | tablespoons | Minced red bell pepper |
Directions
Combine the mushrooms, wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 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 ½ cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Date: Fri, 08 Apr 94 16:43:48 EDT From: "SUSAN B. WYLDER" <ZF_WYLDER@...> Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 30 Nov 96 National Cooking Echo Ä