Rotelle With Asparagus And Mushroom Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Fresh mushrooms, trimmed,
Halved, if large, and
Sliced,
1 tbsp: White wine,
1: Garlic clove, crushed
12 ounce: Fresh asparagus, trimmed and
Cut into 1/2" diagonals,
Salt and freshly ground,
Black pepper,
2 tbsp: Fresh lemon juice,
8 ounce: Rotelle pasta,
2 tbsp: Minced red bell pepper,
Directions:
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. Date: Fri, 08 Apr
94 16:43:48 EDT From: "SUSAN B. WYLDER"
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale
Shipp Date: 30 Nov 96 National Cooking Echo
Source from luhu.jp
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. Date: Fri, 08 Apr
94 16:43:48 EDT From: "SUSAN B. WYLDER"
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale
Shipp Date: 30 Nov 96 National Cooking Echo
Source from luhu.jp