Linguine With Asparagus And Shiitake Mushrooms
|Fresh asparagus||1 Pound|
|Olive oil flavored vegetable cooking||1|
|Olive oil||1 Teaspoon|
|Fresh shiitake mushrooms||3 1⁄2 Ounce, sliced|
|Minced garlic||2 Teaspoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Uncooked linguine||6 Ounce|
|Grated parmesan cheese||2 Tablespoon|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus diagonally into 3/4-inch pieces.
Coat a nonstick skillet with cooking spray.
Add olive oil; place over medium-high heat until hot.
Add asparagus, and saute 1 minute.
Add mushrooms and garlic; reduce heat to medium, and cook 3 minutes.
Add parsley and next 4 ingredients; cook 2 minutes.
Cook linguine according to package directions, omitting salt and fat; drain well.
Place linguine in a serving bowl.
Add asparagus mixture and Parmesan cheese; toss gently.