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Asparagus Pasta

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups chicken (or vegetable) stock
1/2 cups Marsala wine (could be substituted with balsamic)

Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt

1/2 teaspoon pepper

16 ounces pasta fusilli

Freshly grated Romano cheese

1. In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2. Add cooked asparagus and dry spices, stirring constantly.
3. Add Marsala wine to flash point, then add chicken stock.
4. Add cornstarch slurry to thicken.
5. Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.

Makes 6 servings.

Nutrition Information: 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium. Exception: Italian seasoning.

Recipe provided courtesy of the California Asparagus Commission.