Asparagus Pasta

Recipe Ingredients

1/3 cup	78ml	Olive oil
1 cup	237ml	Mushrooms - sliced
1/2 cup	31g / 1.1oz	Green onions - chopped
4 cups	584g / 20oz	Garlic - finely chopped
2 cups	474ml	Asparagus tips
1 cup	62g / 2.2oz	Tomato - chopped ripe
1/2 cup	118ml	Ripe olives - pitted quartered
1/2 cup	118ml	Marsala
13 3/4 oz	390g	Chicken broth
2 tablespoons	30ml	Cornstarch
1 tablespoon	15ml	Italian seasoning blend
1 teaspoon	5ml	Black pepper
16 oz	454g	Fusilli - (curly spaghetti)
		Romano cheese - grated

Recipe Instructions

In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; sauteeuntil tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.

In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.

Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste. Serve immediately.

Source:
Mario Batali

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