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Yield: 4 servings
2 tsp Olive oil 2 Garlic cloves, crushed 12 oz Fresh asparagus, trimmed and cut into 1/2 " diagonals Salt and freshly ground black pepper 2 Tbs Fresh lemon juice 8 oz Rotelle pasta 2 Tbs Minced red bell pepper Soy Parmesan cheese optional
Combine the mushrooms, oil, 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 and the red pepper. Serve with a sprinkle of
Soy Parmesan if desired. |