Just One Cook
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Actually, in future I will try with a different pasta, as the fettucine was too slippery to get a mouthful with the other ingredients!  Live and learn. But ain't it purty?

First, put on the big pot of salted water to boil while  you wash and chop the veggies. If you are using dried pasta, put it in when the water is boiling before you start the veggie part, so they will be done at about the same time. Fresh pasta cooks faster, so I would start it about the same time as the asparagus.

1/2 small onion, diced.                   Sweat in a saute pan with however much olive oil  you                                                                                        need and want, salt and pepper. Add:
2-3 cloves of garlic, minced   
about a cup of sliced or chopped mushrooms.( I used Portobellos because I needed to use them up!)

about 10 skinny asparagus stalks, bottoms snapped off
1/2 cup dry white wine
6-8 basil leaves, cut in chiffonade (stack 'em up, roll 'em and slice into very fine "ribbons")
a handful or two of grape tomatoes
more salt and pepper, as desired
                            and continue cooking on medium, uncovered, until the wine evaporates.
                            When the pasta is al dente, or  whatever you like, drain it,  plate it and spoon                                                      the veggies on top. Top with:
2 T or so of freshly grated Parmesan

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