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Spaghetti with Asparagus,
Almonds and Mushrooms

 

 

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Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
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Ricca, Connie
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Spaghetti with Asparagus,
Almonds and Mushrooms

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1/4 cup unsalted butter
2 large garlic cloves, minced
1 cup olive oil
1 1/2 pounds asparagus, cut into 1-inch pieces
1 1/2 cups sliced mushrooms
1/2 cup slivered almonds
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 large tomatoes, peeled, seeded and diced
Salt, freshly ground black pepper
1 pound spaghetti, freshly cooked
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese

Melt butter in heavy large skillet over medium-low heat. Add garlic
and cook until translucent, about 5 minutes. Add oil, asparagus,
mushrooms, almonds and herbs. Cook until asparagus is crisp-
tender, stirring frequently, about 5 minutes. Mix in the tomatoes.
Season with salt and pepper. Remove from heat.
Place pasta in large bowl. Pour vegetable mixture over and toss
thoroughly. Sprinkle with Parmesan and Romano cheeses.
Serves 6.
 

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