Makes 4 servings.


  • 1 lb fresh asparagus
  • 1 T. olive oil
  • 4 oz. sliced fresh mushrooms
  • ½ C chicken or vegetable broth
  • 8 oz. angel hair pasta (Note 1)
  • ½ C grated parmesan cheese, optional
  • Red pepper flakes, optional


  1. Cut asparagus into 1” sections.
  2. Add olive oil to skillet and sauté mushrooms until just tender.
  3. Drain juices and add asparagus to cook for another three minutes.
  4. Stir while cooking and add broth as needed for moisture.
  5. Cook and drain pasta, then top with vegetables.
  6. Sprinkle cheese and pepper flakes, if desired, over the top.

Note 1:

You can use an alternative grain pasta, such as rice pasta, quinoa pasta, etc.

Leave a comment

Your email address will not be published. Required fields are marked *