Pasta & AsparagusIngredients:
1 # Fettuccine 2 t. sundried tomatoes 1 Bunch of fresh asparagus fresh parsley & basil 1 pkg. fresh mushrooms 1/2 c. white wine 2 cloves garlic 1 can chicken broth 2 t. sundried tomatoes 1. Saute olive oil in pan with cloves of garlic
2. Add sliced asparagas, sliced mushrooms, fresh parsley, basil and sundried tomatoes (cook for a few minutes) 3. Add white wine and small can of chicken broth 4. Cook to boiling, turn down heat and simmer 5. Drain Fettuccine and add pasta to sauce 6. Sprinkle pine nuts and fresh parmesan cheese on top |