Quick Spring Pasta


1 pound fresh asparagus
1 tablespoon olive oil
4 ounces (about 1/2 cup)
sliced fresh mushrooms
1/2 cup chicken or vegetable broth
8 ounces angel hair pasta
1/2 cup grated Parmesan cheese
red pepper flakes (optional)


Cut asparagus into one-inch sections. Add olive oil to skillet and saute mushrooms until just tender. Drain juices. Add asparagus and cook for another 3 minutes; stir while cooking, and add broth as needed for moisture. In the meantime, cook pasta to desired doneness. Drain pasta and top with vegetables. Then sprinkle cheese (and pepper flakes, if desired) over the top.


Makes 4 servings.

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I love picking it fresh and

I love picking it fresh and making a morning or dinner omelette, so good :)

I just picked my first batch

I just picked my first batch of asparagus last night. I am going to make the Quick Spring Pasta recipe for dinner tonight. ThX!