Linguine with Grilled Asparagus and Shiitake Mushroom Vinaigrette

Yield: 4 servings (serving size: 1 cup pasta, 2 ounces asparagus, and 1/4 cup vinaigrette)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 20%
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 10.2g
  • Carbohydrate: 50.9g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 498mg
  • Calcium: 38mg

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

  1. 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.
  2. 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.
  3. 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.
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