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Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 1/2 cups sliced portobello mushrooms
1/3 cup chicken or vegetable broth
3/4 pound (dry) farfalle (bowtie) pasta
1 bunch asparagus
1/2 cup crumbled goat cheese
2 tablespoons chopped parsley
Salt and pepper
1/3 cup toasted pine nuts

Description

This Pasta Dish Is Light, Yet Satisfying. The Liquid From The Cooked Portobello Mushrooms Adds A Rich Flavor To The Pasta And Goes Well With The Crisp Spring Asparagus.

Wholefoods