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Portobello and Asparagus Pasta Recipe

By Jolinda Hackett, About.com

Portobello and Asparagus Pasta Recipe

Ingredients:

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil + 2 tbsp
  • salt and pepper to taste
  • 1/3 cup sun dried tomatoes, either canned or rehydrated if dry, chopped
  • about 3 cups pasta, pre-cooked
  • 4 portobello mushrooms, cut into thin strips
  • 1 pound fresh asparagus, trimmed and chopped
  • 1 1/2 cups sherry
  • 4 cloves garlic, minced

Preparation:

Whisk together vinegar, 1/2 cup olive oil and salt and pepper. Pour over pasta and tomatoes in a large bowl and set aside.

Sautee the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil just until soft, about 3 or 4 minutes. Reduce heat to low and add sherry. Allow to cook until sherry has cooked down and reduced to just a few tablespoons.

Combine the pasta and tomatoes with the mushrooms and toss gently. Allow to marinate for at least one hour and serve cold, or re-heat.

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