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Quick Spring Pasta

Photo Credit
S.Fajer/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Pasta
Course
Main Dish
Sources
Weekly Wisdom

This quick Spring Pasta with asparagus and mushrooms is a flavorful, easy, light pasta dinner for spring—not too heavy! Add shrimp or protein if you wish. 

For pasta, choose any type that you wish. Many readers like it with fettuccine or angel hair.

Ingredients
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 (or, pasta or your choice)
1/2 cup grated Parmesan cheese
red pepper flakes (optional)

Instructions

  1. Cut asparagus into one-inch sections.
  2. 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.
  3. In the meantime, cook pasta to desired doneness.
  4. Drain pasta and top with vegetables. Then sprinkle cheese (and pepper flakes, if desired) over the top.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Doreen H</span> Fri, 05/31/2013 - 13:05
I love picking it fresh and making a morning or dinner omelette, so good :)
<span>Rettann</span> Tue, 05/07/2013 - 17:04
I just picked my first batch of asparagus last night. I am going to make the Quick Spring Pasta recipe for dinner tonight. ThX!