Asparagus Pasta

Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:

1. In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2. Add cooked asparagus and dry spices, stirring constantly.
3. Add Marsala wine to flash point, then add vegetable stock.
4. Add cornstarch slurry to thicken.
5. Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.

Recipe provided courtesy of the California Asparagus Commission.