Penne With Mushrooms And Asparagus
|Penne pasta||8 Ounce, uncooked|
|Olive oil||1 Tablespoon|
|Shiitake mushrooms||3 1⁄2 Ounce (1 package)|
|Sliced shallots||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned vegetable broth||14 Ounce (1 can)|
|Asparagus spears||1 Pound, trimmed and cut into 1 inch pieces|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Shredded asiago cheese||2 Ounce (1/2 cup)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic; saute 5 minutes.
3. Add broth, asparagus, salt, and pepper. Bring to a simmer over medium heat. Simmer, uncovered, 5 minutes or until asparagus is tender.
4. Combine pasta and asparagus mixture; sprinkle with cheese and basil, tossing well.