Date: Fri, 08 Apr 94 16:43:48 EDT
From: "SUSAN B. WYLDER" <
[email protected]>
Title: Rotelle With Asparagus and Mushroom Sauce
Categories: Pasta, Low-fat, Fast food
Yield: 4 servings
8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
1 Tb White wine
1 Garlic clove, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2" diagonals
Salt and freshly ground
-black pepper
2 T Fresh lemon juice
8 oz Rotelle pasta
2 T Minced red bell pepper
Combine the mushrooms, wine, and garlic in a medium skillet. Cook,
covered, over low heat until the mushrooms exude their juices, 5 to 7
minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and
cook over medium-high heat, stirring until most of the liquid is
evaporated, about 3 minutes. Add salt, pepper, and lemon juice.
Meanwhile, cook the pasta in plenty of boiling, salted water until
al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking
liquid and add to the mushroom mixture. Drain the pasta. Toss the
pasta with the mushroom mixture and the red pepper.
