Friday, June 5, 2009

Penne with lemon asparagus

Penne with lemon asparagus

8 oz penne
1.5 cup of veggie broth
1 t rosemary
1.5 pound asparagus
2 cup sliced mushrooms
1/4 c white wine
1 T lemon juice (be careful you don't need much)
1 T cornstarch
1/4 c parm or asiago cheese

Cook pasta and keep warm.

Bring broth and rosemary to a boil. Boil, uncovered for 4 minutes or until mixture is reduced to about 2/3 cup. Add asparagus and mushrooms. Simmer, uncovered for 4-6 minutes or until asparagus is crisp-tender.

In a small bowl stir together wine, lemon juice and cornstarch, stir into asparagus mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add asparagus mixture to pasta, toss to coat and top with cheese.