Asparagus Pasta

• 1 c. sliced fresh mushrooms
• 1/2 c. chopped green onions
• 4 cloves garlic, minced
• 1/2 c. olives, wedges
• 1 c. diced tomato (fresh or canned), drained
• 2 c. cooked asparagus (tips and center cuts only)
• 1 1/2 c. chicken stock
• 1/2 c. Marsala wine
• cornstarch and water in equal amounts
• 1 Tbsp. Italian seasoning
• 16 oz. pasta (fusilli)
• Romano grated cheese
• 1/3 c. olive oil
• 1 tsp. salt
• 1 tsp. pepper

1. In a large skillet, over high heat, saute the mushrooms, green onion and garlic in the olive oil until tender.
2. Add the olives and tomatoes.
3. Heat thoroughly.
4. Add cooked asparagus and dry spices, stirring constantly.
5. Add Marsala wine to flashpoint, then add chicken stock.
6. Add cornstarch and water to thicken.
7. Pour over cooked pasta; mix and sprinkle with Romano.
8. Serve hot.

mushrooms, green onions, garlic, olives, tomato, cuts only, chicken stock, marsala wine, cornstarch, italian seasoning, pasta, cheese, olive oil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048336 (may not work)