A delightful pasta dish featuring fresh asparagus, mushrooms, and aromatic herbs, perfect for a quick and flavorful meal.
Rinse the asparagus and trim the tough ends. Cut into bite-sized pieces.
Use a sharp knife to ensure clean cuts for even cooking.
Heat olive oil in a large frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the mushrooms and sauté until they release their moisture, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the asparagus and cook until tender-crisp, about 3 minutes.
Avoid overcooking to maintain a slight crunch.
Stir in the tomatoes, basil, oregano, and rosemary. Cook for another 3 minutes.
Fresh herbs add a burst of flavor; add them towards the end of cooking.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain well.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the cooked spaghetti with the vegetable mixture. Toss well to coat.
Mix gently to avoid breaking the pasta.
Serve the pasta topped with grated parmesan cheese and freshly ground black pepper.
Serve immediately for the best flavor and texture.
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