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Asparagus Pasta Primavera
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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
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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |