June 07, 2016

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Food › recipe › salad › side › vegetable ›



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Pasta & Fresh Asparagus

(serves 4)
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 C chicken broth
1/2 pound fresh mushrooms, sliced
8 oz angel hair pasta
1 T olive oil
1/2 tsp crushed red pepper
1/2 C grated Parmesan cheese
    Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

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