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Asparagus Pasta

CarlieCarlie Opitz


  • 1/3 cup olive oil
  • 3/4 lb asparagus, trimmed and cut into 1 inch pieces
  • 4 large green onions (white part only)sliced diagonally
  • 4 cloves garlic, finely chopped
  • 4 oz mushrooms, sliced
  • 1 large tomato, diced
  • 1 tsp basil, crumbled
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 1/2 cup pitted black olives, sliced
  • 1 tsp salt
  • 1/2 tsp blak pepper
  • 1 tbsp cornstarch
  • 1 lb fusilli pasta (cooked according to package)
  • Grated parmesan cheese


  • 1

    Heat oil in large, heavy skillet. Add asparagus, green onions and garlic; stir-fry over high heat for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add tomato, basil and oregano; stir-fry 2 minutes. Stir in wine, 1/2 cup of the chicken broth, olives, salt and pepper; bring to a boil.

  • 2

    Mix together cornstarch and remaining 1/4 cup chicken broth in small cup until smooth. Pour into skillet. Cook, stirring constantly until mixture thickens and boils.

  • 3

    To serve, place fusilli in shallow serving bowl. Pour asparagus mixture over pasta; toss gently to mix well. Serve with parmesan cheese.



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