Penne with Mushrooms and Asparagus

Vary this recipe by adding chicken or lean steak for a protein-packed pasta dish.

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 7.5g
  • Saturated fat: 2.6g
  • Protein: 14.3g
  • Carbohydrate: 57.6g
  • Cholesterol: 10mg
  • Iron: 3.0mg
  • Sodium: 626mg
  • Calories from fat: 19%
  • Fiber: 5.7g
  • Calcium: 148mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic; sauté 5 minutes
  3. Add broth, asparagus, salt, and pepper. Bring to a simmer over medium heat. Simmer, uncovered, 5 minutes or until asparagus is tender.
  4. Combine pasta and asparagus mixture; sprinkle with cheese and basil, tossing well. Serve immediately.
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