ASPARAGUS CAPPELLlNIIN LESS THAN 15 MINUTES!

By t1bishop

Ingredients

• 1 pound fresh (rinsed and trimmed)
• or frozen asparagus
• % cup canned low-sodium
• chicken broth
• 1 small can (4 ounces) sliced mushrooms
• 8 ounces cappellini or angel-hair pasta
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

1 Cut asparagus into I-inch pieces,
2 Coat a nonstick, medium skillet
with olive-oil cooking spray.
Heat to medium, add asparagus
pieces and gently saute for about 3
minutes. Add chicken broth and
mushroom slices and cook 3 minutes
more. Place asparagus, broth and _
mushrooms in a medium bowl.
3 meanwhile, prepare pasta according
to package directions. Drain
quickly and add to bowl. Gently
toss pasta with asparagus mixture,
adding cheese and, if desired, red pepper flakes. Divide among 4 plates