Ingredients
1
pound fresh asparagus spears
8
ounces dried multigrain linguine pasta
1
tablespoon olive oil
4
cloves garlic, minced
1/4
teaspoon freshly ground black pepper
1
package (8 oz) fresh button mushrooms, halved
1/4
cup dry white wine
1/4
teaspoon salt
2
tablespoons butter
1/4
cup shredded fresh basil
1/4
teaspoon crushed red pepper
Preparation
Snap off and discard woody bases from fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and black pepper; cook and stir for 30 seconds.
Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.
