Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998


Recipe Summary

4 servings (serving size: 1 cup pasta, 2 ounces asparagus, and 1/4 cup vinaigrette)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet. Add ginger, pepper, and garlic; cook 1 minute. Add mushrooms; cook 2 minutes. Add vinegar and next 5 ingredients (vinegar through sugar); remove from heat.

  • Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Brush asparagus with mushroom vinaigrette; keep remaining vinaigrette warm.

  • Prepare grill or broiler. Grill or broil the asparagus 3 minutes or until lightly browned. Place asparagus on pasta, and top with remaining mushroom vinaigrette.

Nutrition Facts

300 calories; calories from fat 20%; fat 6.5g; saturated fat 0.9g; mono fat 2.2g; poly fat 2.7g; protein 10.2g; carbohydrates 50.9g; fiber 3.7g; iron 3.6mg; sodium 498mg; calcium 38mg.