Submitted By: Roseanne C

Angel Hair Pasta w/Sundried Tomatoes, Asparagus, Portobello Mushrooms

While the water for the pasta is boiling, put a little extra virgin olive oil (about 2 tbls) in a skillet.
Add garlic to taste, asparagus cut into 1 inch pieces and let cook until the asparagus is tender, but not mushy.
Add about 1/4 cup sundried tomatoes in oil and the thinly sliced portobello mushroom.
When all flavors are nicely blended, add salt and pepper to taste, add a good dash of thinly sliced Fontina cheese.
Serve over the al dente angel hair.
This is so easy, tastes heavenly and take a very short time to do.