Cooking Green Recipe

Pasta with Portobellos and Asparagus

by Kay Bushnell

Make this delicious, very easy, and quick dish for both everyday meals and special occasions. If possible, use all organic ingredients.

  • 4 cups cooked pasta (penne, rigatoni)
  • 1/4 cup sun dried tomatoes, either packed in oil OR dry and rehydrated in a little water, chopped in about 1/4" pieces
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 cloves garlic, crushed
  • 2 portobello mushrooms (OR 3 cups cremini or button mushrooms), washed, tips of stems removed and sliced very thinly
  • 1 pound fresh asparagus, stems trimmed and chopped in 1" pieces OR 3 cups broccoli florets in bite size pieces
  • 1/2 cup sherry wine
  • Salt and pepper to taste

Place cooked pasta and tomatoes in a large bowl. In a small bowl whisk together vinegar and 1/4 cup olive oil. Pour mixture over pasta and tomatoes, and set aside.

In a medium skillet saute mushrooms and garlic in 2 tablespoons olive oil for 5 minutes, stirring often. Add asparagus (or broccoli) and sherry wine, cover, and continue cooking over low-medium heat just until the green vegetable is fork tender, about 5-6 minutes more. Add the mushroom-vegetable mixture to the pasta and blend gently. Season to taste with salt and pepper. Serve immediately.

Adapted by Kay Bushnell from a recipe by Jolinda Hackett