Asparagus-Mushroom Primavera
Recipe from Heart-Healthy Living

The vegetables are cooked in a light wine sauce and served with multigrain pasta for this fresh vegetarian meal.


Asparagus-Mushroom Primavera

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Ingredients
  • 1  pound
    fresh asparagus spears
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  • 8  ounces
    dried multigrain linguini
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  • 1  tablespoon
    olive oil
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  • 4  cloves
    garlic, minced
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  • 1/4  teaspoon
    freshly ground black pepper
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  • 1  8-ounce package
    fresh button mushrooms, halved
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  • 1/4  cup
    dry white wine
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  • 1/4  teaspoon
    salt
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  • 1  tablespoon
    butter
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  • 1/4  cup
    shredded fresh basil
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  • 1/4  teaspoon
    crushed red pepper
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Directions
1.
Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
2.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.
3.
Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
4.
Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.
Nutrition information
Calories 304, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 8 mg, Sodium 205 mg, Carbohydrate 43 g, Total Sugar 3 g, Fiber 6 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 4%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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