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Bow Tie Pasta with Sautéed Mushrooms, Artichoke Hearts, and Asparagus

2011 “Ascendance” Cab/Merlot Blend


4 to 6 Servings



In a large pot preheat your pasta water adding ¼ cup of olive oil and ¼ teaspoon of salt according to the directions on your favorite pasta.

In a large skillet sauté butter and sliced mushrooms. Season with salt and pepper over medium heat for 3 to 5 minutes until the mushrooms have browned.  Add vegetable or chicken stock, strained artichoke hearts, sliced black olives, cut asparagus, garlic and tomato sauce cook for an additional 2 minutes.

In your large pot of boiling water add your favorite pasta and cook according to the directions on the package.

In your large skillet add the diced tomatoes, cut basil and heavy whipping cream. Increase the heat to moderately high and fold in until blended approximately 4 minutes. Once heated through remove from heat.

Strain pasta and portion into bowls or plates.

Liberally portion sauce over pasta and garnish with parsley and freshly grated or shaved parmesan cheese.


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