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Asparagus Pasta Primavera

Asparagus Pasta Primavera
There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 6 tablespoons butter, cubed
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped fully cooked ham
  • 2 tablespoons each chopped fresh basil, oregano and rosemary
  • 4 large plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 1/2 cup shredded Parmesan cheese

Directions

  • In a large skillet, melt butter with oil over medium heat. Add
  • garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover
  • and cook for 1 minute. Add the mushrooms, ham, basil, oregano and
  • rosemary. Cover and cook for 5 minutes or until asparagus is
  • crisp-tender, stirring occasionally.
  • Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until
  • heated through.
  • Meanwhile, cook linguine according to package directions; drain and
  • place in a large bowl. Add asparagus mixture and toss. Sprinkle with
© Taste of Home 2013

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Asparagus Pasta Primavera (continued)

Directions (continued)

  • Parmesan cheese. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013