Categories: Pasta

Ingredients

• 1 tbsp. olive oil
• 1 lb. fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1 1/2 cups assorted sliced fresh mushrooms
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 8 oz. dried angel hair pasta, broken in half
• 2 medium tomatoes, coarsely chopped
• 1 tbsp. snipped fresh oregano
• 1/2 cup shredded fontina cheese
• Black pepper

Directions

1. In a large skillet, heat over medium heat. Add asparagus, mushrooms, onion, and garlic; cook for 3-4 minutes or until tender. Carefully stir in wine. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until liquid is almost evaporated.

2. Meanwhile, cook pasta as directed; drain. Add drained pasta to asparagus mixture in skillet. Stir in tomatoes and oregano, tossing to coat.

3. Transfer pasta and asparagus mixture to a serving platter. Top with fontina and sprinkle with black pepper. Serve immediately.

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