Cooking Green Recipe
Pasta with Portobellos and Asparagus
Make this delicious, very easy, and quick dish for both everyday meals and special occasions. If possible, use all organic ingredients.
- 4 cups cooked pasta (penne, rigatoni)
- 1/4 cup sun dried tomatoes, either packed in oil OR dry and rehydrated in a little water, chopped in about 1/4" pieces
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 2 portobello mushrooms (OR 3 cups cremini or button mushrooms), washed, tips of stems removed and sliced very thinly
- 1 pound fresh asparagus, stems trimmed and chopped in 1" pieces OR 3 cups broccoli florets in bite size pieces
- 1/2 cup sherry wine
- Salt and pepper to taste
Place cooked pasta and tomatoes in a large bowl. In a small bowl whisk together vinegar and 1/4 cup olive oil. Pour mixture over pasta and tomatoes, and set aside.
In a medium skillet saute mushrooms and garlic in 2 tablespoons olive oil for 5 minutes, stirring often. Add asparagus (or broccoli) and sherry wine, cover, and continue cooking over low-medium heat just until the green vegetable is fork tender, about 5-6 minutes more. Add the mushroom-vegetable mixture to the pasta and blend gently. Season to taste with salt and pepper. Serve immediately.
Adapted by Kay Bushnell from a recipe by Jolinda Hackett