| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | c | Mushrooms; sliced |
| 1/2 | c | Green onions; chopped |
| 4 | c | Garlic; finely chopped |
| 2 | c | Asparagus tips |
| 1 | c | Tomato; chopped ripe |
| 1/2 | c | Ripe olives; pitted quartered |
| 1/2 | c | Marsala |
| 13 3/4 | oz | Chicken broth |
| 2 | tb | Cornstarch |
| 1 | tb | Italian seasoning blend |
| 1 | ts | Black pepper |
| 16 | oz | Fusilli; (curly spaghetti) |
| Romano cheese; grated |
INSTRUCTIONS
1. In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; sauté.until tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates. 2. In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly. 3. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste. Serve immediately. Per serving: 865 Calories (kcal); 23g Total Fat; (23% calories from fat); 28g Protein; 141g Carbohydrate; 0mg Cholesterol; 497mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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