This was delicious! I used scallions instead of shallots and whole wheat pasta, and added a touch of crushed red pepper, but otherwise followed the recipe exactly. I will definitely make again.
Pasta with Asparagus and Mushrooms
Commercial asparagus fields thrived in Bayville in its early days, bound for the markets of the East Coast. So I thought it would be nice to have a delicious homage to this vegetable. For a tasty touch, drizzle a few drops of truffle oil over the dish.
More From Cooking Light
- Calories: 357
- Calories from fat: 23%
- Fat: 9g
- Saturated fat: 5g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.9g
- Protein: 16.7g
- Carbohydrate: 54.2g
- Fiber: 4.4g
- Cholesterol: 20mg
- Iron: 4.8mg
- Sodium: 575mg
- Calcium: 215mg
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh basil
- 2 garlic cloves, minced
- 4 teaspoons butter or stick margarine
- 1/3 cup diced shallots
- 6 cups sliced cremini mushrooms
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 2 cups (2-inch) sliced asparagus (1 pound)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- Combine the first 3 ingredients, and set aside.
- Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm.
- Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.
Only you will be able to view, print, and edit this note.Add Note