Linguine With Asparagus And Shiitake Mushrooms Recipe
Ingredients
| Asparagus | 1 pound | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Shiitake mushrooms | 3 1/2 Ounce, sliced | |
| Garlic | 2 Teaspoon, minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup Chablis or other dry white wine | ||
| Lemon juice | 1 1/2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Linguine | 6 Ounce, uncooked | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus diagonally into 3/4-inch pieces.
Coat a nonstick skillet with cooking spray.
Add olive oil; place over medium-high heat until hot.
Add asparagus, and saute 1 minute.
Add mushrooms and garlic; reduce heat to medium, and cook 3 minutes.
Add parsley and next 4 ingredients; cook 2 minutes.
Cook linguine according to package directions, omitting salt and fat; drain well.
Place linguine in a serving bowl.
Add asparagus mixture and Parmesan cheese; toss gently.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus diagonally into 3/4-inch pieces.
Coat a nonstick skillet with cooking spray.
Add olive oil; place over medium-high heat until hot.
Add asparagus, and saute 1 minute.
Add mushrooms and garlic; reduce heat to medium, and cook 3 minutes.
Add parsley and next 4 ingredients; cook 2 minutes.
Cook linguine according to package directions, omitting salt and fat; drain well.
Place linguine in a serving bowl.
Add asparagus mixture and Parmesan cheese; toss gently.
Chef
