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
SERVINGS
|
6-8
|
CATEGORY
|
Main Dish
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
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 Parmesan cheese. Yield: 6-8 servings.