| 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
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