ASPARAGUS AND MUSHROOMS WITH ROTELLI PASTA
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CATEGORIES
INGREDIENTS
  • 8 ozs. fresh sliced mushrooms
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 12 oz. fresh asparagus, trimmed and cut in 1/2 inch diagonals
  • Salt and fresh ground pepper
  • 2 tbsp. lemon juice
  • 8 oz. rotelle
  • 2 tbsp. minced red bell pepper
  • Parmesan cheese
DIRECTIONS
  1. Put oil in medium skillet, saute garlic and mushrooms, 5-7 minutes.
  2. Add the asparagus; cook, covered, 3 minutes.
  3. Uncover and cook over medium high heat stirring until most of the liquid is evaporated, about 3 minutes.
  4. Add salt, pepper, and lemon juice.
  5. Meanwhile, cook the pasta until al dente; drain.
  6. Toss the pasta with the mushroom mixture and red pepper.
  7. Use a vegetable parer to shave off paper thin curls of Parmesan cheese.