Bow-Tie Pasta with Morel Mushrooms, Asparagus & Sun-Dried Tomatoes

  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 2 cups morel mushrooms*, sliced
  • 1 lb. fresh asparagus, 1-inch slices
  • 2 tbsp. sun-dried tomatoes, sliced
  • 2 cups bow-tie pasta, cooked
  • ¼ cup Parmesan cheese, grated or sliced thinly
  1. Saute garlic and mushrooms in butter for 3 minutes.
  2. Add asparagus and tomatoes and cook until asparagus is tender but still crispy.
  3. Add bow-tie pasta and sprinkle with cheese.
  4. Serve immediately.

*Any type of mushrooms may be used or any combination you wish.

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