Asparagus Pasta

A sure sign of spring is fresh asparagus. This recipe would be wonderful for a luncheon celebrating the season. The tomatoes, asparagus, garlic, olives, Italian seasoning and Romano cheese create a sensational taste combination.


6 to 8 servings


1 pound cut fresh asparagus, cut into 1-inch pieces
8 ounces uncooked spiral pasta
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 garlic cloves, minced
1/3 cup olive oil
2 cups chicken broth
1 cup diced fresh tomatoes
1/2 cup pitted ripe olives, quartered
3 tablespoons cornstarch
3 tablespoons cold water
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper grated Romano cheese


Place 1/2-inch of water in a saucepan; add asparagus. Bring to a boil; reduce heat. Cover and simmer for 3-5 minutes or until crisp-tender; drain and set aside.

Cook pasta according to package directions.

Meanwhile, in a large skillet, sauté the mushrooms, onions and garlic in oil until tender. Add the broth, tomatoes and olives. Combine cornstarch and cold water until smooth; stir into the mushroom mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the asparagus, Italian seasoning, salt and pepper. Cook for 6 to 8 minutes or until heated through. Drain pasta; add to asparagus mixture and toss to coat. Sprinkle with Romano cheese.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving (3/4 cup): Calories 235, Fat 10 g (Saturated Fat 1 g), Cholesterol 0, Sodium 634 mg, Carbohydrate 30 g, Fiber 3 g, Protein 6 g.

Recipe Courtesy Of

Taste of Home

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