Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 cup fresh asparagus chopped into approximately 1 inch stems
- 5-6 mushrooms, thinly sliced
- 2 tablespoons white flour or corn starch
- ¾ cup vegetable broth
- 2 tablespoons grated parmesan cheese
- 3 ounces (dry weight) capellini or spaghetti
- (Optional) Salt and pepper for the vegetables
Directions
Heat a large pot of salted water to cook the pasta. When the water boils, cook the pasta as
directed on the box.
Heat the olive oil and lemon juice on medium (4 to 5 on the dial) in a frying pan about 12 inches wide. Stir in the asparagus; season with salt and pepper. Cook for about 10-12 minutes.
Add the mushrooms and cook 10 minutes. Whisk in the flour /cornstarch. There should be no visible flour. If there is, the sauce will be lumpy when finished.
Add the vegetable broth and whisk in completely. You can turn the heat up slightly and continue to whisk until the sauce thickens.
Put the cooked capellini in a bowl. Pour the sauce over it and sprinkle with the cheese.
Serves 1
Per serving:
665 Calories
3 servings of vegetables