Preparation:
Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional minutes. Add tomato, basil, and oregano and saute for 2 more minutes. Stir in wine, remaining broth, olives, and black pepper. Simmer for 4 minutes.
Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in a bundle at one end and slowly bending it inside the pot as the pasta softens. Keep water boiling; stir pasta with a long-handled fork to prevent it from sticking together. Follow cooking time recommendation on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta into a colander in the sink.
Serve sauce over pasta, topped with Parmesan. |
