Penne with Mushrooms and Asparagus

Oxmoor House
Vary this recipe by adding chicken or lean steak for a protein-packed pasta dish.
5 servings (serving size: 1 1/2 cups)


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8 ounces uncooked penne pasta
1 tablespoon olive oil
1 (3.2-ounce) package shiitake mushrooms
1/2 cup sliced shallots
3 garlic cloves, minced
1 (14-ounce) can vegetable broth
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded Asiago cheese
1/4 cup chopped fresh basil


Prep: 8 Minutes
Cook: 15 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic; sauté 5 minutes

Add broth, asparagus, salt, and pepper. Bring to a simmer over medium heat. Simmer, uncovered, 5 minutes or until asparagus is tender.

Combine pasta and asparagus mixture; sprinkle with cheese and basil, tossing well. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 339
Fat 7.5 g
Satfat 2.6 g
Protein 14.3 g
Carbohydrate 57.6 g
Cholesterol 10 mg
Iron 3.0 mg
Sodium 626 mg
Caloriesfromfat 19 %
Fiber 5.7 g
Calcium 148 mg