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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings

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

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