Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta

Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta
Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 16

    ounces penne pasta, cooked as directed

  • 1

    pound fresh asparagus

  • 1

    pound sliced Golden mushrooms

  • 1/2

    cup chicken broth divided

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/4

    cup soy sauce

  • 1/4

    cup water

  • 2

    tablespoons cornstarch

  • 2

    tablespoons lime juice

  • 1

    tablespoon red wine vinegar

  • 6

    Sun dried tomatoes, cut in thin strips

Directions

Cook pasta according to package directions. Microwave ¼ cup chicken broth until hot. Add tomato strips and let stand 10 min. Snap off tough ends of asparagus. Cut spears into 3 inch pieces. Sauté asparagus and mushrooms in ¼ cup chicken broth until crisp-tender. Sprinkle with salt and pepper. Stir together soy sauce, water, cornstarch, lime juice and red wine vinegar. Add mixture to skillet along with tomatoes and pasta; cook over medium-high heat, stirring constantly, 1 to 2 minutes or until thickened.

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