Linguine with Grilled Asparagus and Shiitake Mushroom Vinaigrette

recipe

Yield:

4 servings (serving size: 1 cup pasta, 2 ounces asparagus, and 1/4 cup vinaigrette)

Recipe from

Nutritional Information

Calories 300
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 2.7 g
Protein 10.2 g
Carbohydrate 50.9 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 498 mg
Calcium 38 mg

Ingredients

1 1/2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 1/2 cups thinly sliced shiitake mushroom caps (about 1 (3 1/2-ounce) package)
1 cup sliced button mushrooms (about 3 ounces)
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup minced fresh parsley
1/4 cup pineapple juice
2 tablespoons water
2 teaspoons sugar
1 pound asparagus spears
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Heat oil in a large nonstick skillet. Add ginger, pepper, and garlic; cook 1 minute. Add mushrooms; cook 2 minutes. Add vinegar and next 5 ingredients (vinegar through sugar); remove from heat.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Brush asparagus with mushroom vinaigrette; keep remaining vinaigrette warm.

Prepare grill or broiler. Grill or broil the asparagus 3 minutes or until lightly browned. Place asparagus on pasta, and top with remaining mushroom vinaigrette.

Note:

April 1998
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