1 bunch asparagus, cut in 1-inch pieces
1 Tbsp olive oil
1/4 cup broth
1/4 tsp crushed red pepper
2 cups sliced mushrooms
1/4 cup grated Parmesan cheese
2 cups dry pasta
Cook pasta according to package directions.
Heat oil in a non-stick skillet. Sauté asparagus over medium heat for about 3 minutes. Add broth and mushrooms; cook 3 minutes.
Drain pasta and gently toss with asparagus mixture. Sprinkle with Parmesan and crushed red pepper.
Ruth-Ann says, “I have asparagus in my garden so I just use whatever amount is available. My preferred pasta is fusilli or rotini. It just looks nice.”
From the kitchen of Ruth-Ann Mitchell