Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 37
Ingredients
Preparation
Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)
Heat large pan. Add olive oil and saute onions and garlic. Add mushrooms and sautee until brown on edges. Remove.
As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.
Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.
