Asparagus Pasta

Photo: flickr user yoppy

Ingredients

cup olive oil

1 cup mushrooms, sliced

1/2 cup green onions, chopped

4 cups garlic, finely chopped

2 cups asparagus tips

1 cup tomato, chopped ripe

1/2 cup ripe olives, pitted quartered

1/2 cup marsala

13 3/4 ounces chicken broth

2 tablespoons cornstarch

1 tablespoon Italian seasoning blend

1 teaspoon black pepper

16 ounces fusilli, (curly spaghetti)

Romano cheese, grated

Preparation

1. In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; sauteeuntil tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.

2. In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.

3. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste.

Serve immediately.