Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 1 lb. fresh asparagus spears, trimmed and cut into 1-inch pieces
- 1 1/2 cups assorted sliced fresh mushrooms
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 8 oz. dried angel hair pasta, broken in half
- 2 medium tomatoes, coarsely chopped
- 1 tbsp. snipped fresh oregano
- 1/2 cup shredded fontina cheese
- Black pepper
Directions
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In a large skillet, heat over medium heat. Add asparagus, mushrooms, onion, and garlic; cook for 3-4 minutes or until tender. Carefully stir in wine. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until liquid is almost evaporated.
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Meanwhile, cook pasta as directed; drain. Add drained pasta to asparagus mixture in skillet. Stir in tomatoes and oregano, tossing to coat.
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Transfer pasta and asparagus mixture to a serving platter. Top with fontina and sprinkle with black pepper. Serve immediately.