Mediterranean Asparagus & Artichokes with Fusilli (www.vegweb.com)
Serves: 6
Preparation time: 40 minutes
Ingredients
1 package (16-oz.) fusilli pasta
1 1/2 pounds asparagus
2 tablespoons olive oil, divided
1 tablespoon chopped peeled onion
4 cloves garlic, peeled and minced
2 teaspoons crushed dried oregano
2 teaspoons crushed dried spearmint
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (12-oz.) marinated artichoke hearts, drained
1/2 cup sun-dried tomatoes, softened in hot water, slivered
3/4 cup dry white wine
1/4 cup chopped fresh parsley
Directions
Cook pasta according to package directions; set aside.
Break off tough stem ends of the asparagus and cut at a slant into
1-inch pieces.
Heat 1 tablespoon of the olive oil over medium heat in a large
skillet. Sauté the onion and garlic with the oregano and spearmint until
the onion is golden, about 5 minutes. Add salt and pepper. Add the
asparagus, artichoke and sun-dried tomatoes; sauté about 5 minutes
longer. Stir in white wine and cook about 5 minutes.
Toss the hot pasta with the remaining 1 tablespoon olive oil. Toss
again with the vegetable mixture. Sprinkle with parsley and serve.
Your question and comments are welcome