Asparagus Pasta
By: Anonymous
Published: Sunday, December 6, 2009 - 1:20am

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