Asparagus Pasta

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   1. In large skillet, heat olive oil over high heat. Add mushrooms, green onions, and garlic; sauteeuntil tender. Add asparagus tips, tomato, and ripe olives; cook until tomato is heated through. Add Marsala and cook mixture until liquid evaporates.

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   2. In small bowl, combine chicken broth, cornstarch, Italian seasoning, and black pepper until well blended; add to vegetables in skillet. Cook until asparagus tips are tender and sauce thickens slightly.

3. 3

   3. Divide fusilli onto each of 4 serving plates. Spoon vegetable mixture over pasta and top with Romano cheese to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.