Asparagus and Tomato Fra Diavolo

  • 1 bunch asparagus cut into 1-2 inch pieces
  • 8oz baby button mushrooms, washed & large ones cut in half
  • 1 & 1/2 teaspoon salt, plus additional as needed
  • 1 – 1 & 1/2 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 teaspoons minced garlic
  • 1/4 teaspoon dried oregano
  • 3 tablespoon chopped fresh parsley
  • 3 tablespoon chopped fresh basil
  • 1 10 oz. box organic whole wheat farfalle or pasta of your choice

Toss the asparagus & mushrooms in a large bowl with 1 & 1/2 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the asparagus & mushrooms and saute for 1 minute, toss, and continue cooking 2 minutes. Transfer the asparagus & mushrooms to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.  While simmering, cook farfalle according to package directions.  Return the asparagus & mushrooms and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve over farfalle.

3 responses to “Asparagus and Tomato Fra Diavolo

  1. Pingback: Asparagus and Tomato Fra Diavolo | Plant Based Diet Adventures

  2. petit4chocolatier

    Pasta is my favorite and this recipe is so tasty looking! I love it.

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