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Ok, so what does this have to do with pasta and asparagus???
It's quick, easy, and healthy. Three key words I craved this past month! ;)
Here is the recipe:
1 1/2 pounds fresh asparagus, trimmed
and cut into 1 inch pieces
1/4 cup chicken broth (or beef broth)
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
|1.||Cook pasta according to package instructions.|
|2.||Heat the olive oil in a nonstick skillet. Saute asparagus (crushed garlic - 2 cloves) in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.|
|3.||Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.|
|ALL RIGHTS RESERVED © 2011 Allrecipes.com||Printed from Allrecipes.com 4/4/2011|
This recipe is from the allrecipes.com website - which I love! I enjoy reading the reviews and seeing how people adapt the recipes to their own style and I usually find people out there that think like I do! In this case, someone added garlic. I. Love. Garlic. I also added the noodles to the saute pan and let them cook for a minute or two with the veggies. It really made them soak up the other flavors. I did not have parmesan cheese on hand, but I did have an enormous block of pecorino romano cheese from Costco (everything from Costco is enormous, I like that place).
I also added the crushed red pepper in during the cooking time and I only used a dash or two and that was plenty!
This whole meal took about 15 minutes from start to finish and it would have been quicker if I wasn't waiting on the bread. That is faster than you can get through a drive through restaurant!