Date:    Fri, 08 Apr 94 16:43:48 EDT
 From:    “SUSAN B. WYLDER” <ZF_WYLDER@SCSU.SCSU.EDU>
  
       Title: Rotelle With Asparagus and Mushroom Sauce
  Categories: Pasta, Low-fat, Fast food
       Yield: 4 servings
  
       8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
       1 Tb White wine
       1    Garlic clove, crushed
      12 oz Fresh asparagus, trimmed and cut into 1/2 diagonals
            Salt and freshly ground
            -black pepper
       2 T  Fresh lemon juice
       8 oz Rotelle pasta
       2 T  Minced red bell pepper
  
 Combine the mushrooms, wine, and garlic in a medium skillet.  Cook,
 covered, over low heat until the mushrooms exude their juices, 5 to 7
 minutes.  Add the asparagus; cook, covered, 3 minutes.  Uncover and 
 cook over medium-high heat, stirring until most of the liquid is 
 evaporated, about 3 minutes.  Add salt, pepper, and lemon juice.
   
 Meanwhile, cook the pasta in plenty of boiling, salted water until 
 al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking 
 liquid and add to the mushroom mixture.  Drain the pasta.  Toss the 
 pasta with the mushroom mixture and the red pepper.