Penne with Mushrooms and Asparagus

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Prep Time
8 Mins
Cook Time
15 Mins
Yield
5 servings (serving size: 1 1/2 cups)
January 2004
RECIPE BY Oxmoor House

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

Ingredients

  • 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

Nutritional Information

  • Calories 339
  • Fat 7.5g
  • Satfat 2.6g
  • Protein 14.3g
  • Carbohydrate 57.6g
  • Cholesterol 10mg
  • Iron 3.0mg
  • Sodium 626mg
  • Caloriesfromfat 19%
  • Fiber 5.7g
  • Calcium 148mg

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Step 2

Heat oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic; sauté 5 minutes

Step 3

Add broth, asparagus, salt, and pepper. Bring to a simmer over medium heat. Simmer, uncovered, 5 minutes or until asparagus is tender.

Step 4

Combine pasta and asparagus mixture; sprinkle with cheese and basil, tossing well. Serve immediately.

Oxmoor House Healthy Eating Collection

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