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Asparagus Pasta

A sure sign of spring is fresh asparagus. This recipe would be wonderful for a luncheon celebrating the season. The tomatoes, asparagus, garlic, olives, Italian seasoning and Romano cheese create a sensational taste combination.

6-8 ServingsPrep/Total Time: 30 min.

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 olive 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

2 of 2

Asparagus Pasta (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (3/4 cup) equals 235 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 634 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.