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Asparagus-Mushroom Primavera

The vegetables are cooked in a light wine sauce and served with multigrain pasta for this fresh vegetarian meal.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Prep: 15 mins
  • Cook: 5 mins

Asparagus-Mushroom Primavera

Directions

  1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
  2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.
  3. 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.
  4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

From the Test Kitchen

Lunch Tomorrow:

Make all of the pasta according to packaged directions. Toss any leftover pasta with light Italian salad dressing, cooked chicken breast, fresh vegetables, and fresh basil for a spring pasta salad.

Cost-Saving Tip: If you are not a wine-drinker it would be silly to by a bottle of wine, only to use 1/4 cup. Use reduced-sodium chicken broth for the liquid instead of wine.

Convenience Tip: Rather than pealing and mincing the garlic cloves yourself, you can use 2 teaspoons of bottled minced garlic- a small jar found in the produce section.

Substitution Tip: Take this dish from weekday to holiday by using exotic mushrooms, such as shiitake, cremini, and/or oyster.

Nutrition Facts (Asparagus-Mushroom Primavera)

  • Per serving:
  • 304 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 8 mg chol.,
  • 205 mg sodium,
  • 43 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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