Title: Rotelle with Asparagus and Mushroom Sauce
Categories: Pasta Lowfat Easy Mushroom
Yield: 4 Servings

8	oz	Fresh mushrooms, trimmed,
		Halved, if large, and
		Sliced
1	tb	White wine
1		Garlic clove, crushed
12	oz	Fresh asparagus, trimmed and
		Cut into 1/2" diagonals
		Salt and freshly ground
		Black pepper
2	tb	Fresh lemon juice
8	oz	Rotelle pasta
2	tb	Minced red bell pepper

Combine the mushrooms, wine, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture. Drain the pasta. Toss the pasta with the mushroom mixture and the red pepper. Date: Fri, 08 Apr 94 16:43:48 EDT From: "SUSAN B. WYLDER"

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 30 Nov 96 National Cooking Echo Ä

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