Pasta with Asparagus and Mushrooms

Photo: Randy Mayor

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Combine the first 3 ingredients, and set aside.
  2. 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.
  3. 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.
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