Asparagus-Mushroom Primavera

PREP: 15 minutes COOK: 5 minutes MAKES 4 servings

1 pound asparagus spears

8 ounces dried multigrain linguine

1 tablespoon olive oil

4 cloves garlic, minced

1⁄4 teaspoon freshly ground black pepper

1 8-ounce package fresh button mushrooms, halved

1⁄4 cup dry white wine

1⁄4 teaspoon salt

1 tablespoon butter

1⁄4 cup shredded fresh basil

1⁄4 teaspoon crushed red pepper

1 Snap off and discard woody bases from asparagus; rinse. Bias-slice asparagus into 11⁄2 -inch pieces; set aside.

2 Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.

3 Meanwhile, in a large skillet heat oil over medium heat. Add garlic and black pepper; cook and stir for 30 seconds.

4 Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.

5 Add cooked pasta to vegetables in skillet; toss gently to combine. Top with basil and crushed red pepper.

PER SERVING: 304 cal., 8 g total fat (2 g sat. fat), 8 mg chol., 205 mg sodium, 43 g carb., 6 g fiber, 14 g pro.

make it vegan

Substitute another tablespoon of olive oil for the tablespoon of butter.


Take this dish from weekday to company-special by using exotic mushrooms, such as shiitake, cremini, and/or oyster.