Ingredients
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8 ounces dried multi-grain linguine
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1 tablespoon olive oil
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4 garlic cloves, minced
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1/4 teaspoon fresh ground black pepper
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1 (8 ounce) package fresh button mushrooms, halved
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1/4 cup reduced-sodium chicken broth or 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 fresh basil, chopped
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1/4 teaspoon crushed red pepper flakes
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1 lb fresh asparagus spear
Instructions
- Snap off and discard woody base of fresh asparagus.
- Rinse.
- Bias-slice asparagus into 1 1/2 inch pieces; set aside.
- Cook pasta according to package directions.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add garlic and black pepper; cook and stir for 30 seconds.
- Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
- Bring to boiling; reduce heat.
- Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
- Remove from heat; stir in butter.
- Drain pasta; add pasta to vegetables in skillet.
- Toss gently to combine.
- Garnish with basil and crushed red pepper.