Asparagus Pasta Recipe

Ingredients

• 1 pound cut fresh asparagus, cut into 1-inch pieces
• 8 ounces uncooked spiral pasta
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions
• 4 garlic cloves, minced
• 1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
• 2 cups chicken broth
• 1 cup diced fresh tomatoes
• 1/2 cup pitted ripe olives, quartered
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1-1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Grated Romano cheese

Directions

• Place 1/2-in. of water in a saucepan; add asparagus. Bring to a boil; reduce heat. Cover and simmer for 3-5 minutes or until crisp-tender; drain and set aside.
• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in oil until tender. Add the broth, tomatoes and olives. Combine cornstarch and cold water until smooth; stir into the mushroom mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
• Reduce heat. Add the asparagus, Italian seasoning, salt and pepper. Cook for 6-8 minutes or until heated through. Drain pasta; add to asparagus mixture and toss to coat. Sprinkle with Romano cheese. Yield: 6-8 servings.

Asparagus Pasta published in Country Woman March/April 2004, p33