Feb. 21, 2017 (Post) Drenched with Good Stuff
Pasta with Asparagus and Brie
Penne, or tubular, or twirly pasta
olive oil – as needed
package of mushrooms
a bunch of asparagus, cut in two inch pieces
2 cloves of minced garlic
4 oz. (a fist ful) sundried tomatoes
A wedge of brie, cut in small bite size pieces.
Cook pasta in separate pan.
Note, if your sundried tomatoes are not bought in oil, let them stand in water or oil for about 15 min.
Start sauteeing mushrooms, then asparagus, then garlic in oil.
After 5-8 min. add (drained from liquid) sundried tomatoes.
Simmer on low heat until asparagus is soft. (Some like their asapragus soft, others half crunchy). You may need to add a little water during simmering, to prevent the veggies from drying out.
Right before serving dish, add small size cubes of brie till they begin to melt. Remove from heat! Spread vegetables over pasta. Bon Appetit!