Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

If you substitute dried morels for fresh, a 2.5-ounce package will work.

Robin Bashinsky
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sauté 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.

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  • Bring 12 cups water to a boil in a Dutch oven. Shave asparagus into thin strips using a vegetable peeler. Add pasta to pan; cook 2 minutes. Add asparagus; cook 2 minutes. Drain.

  • Return mushroom mixture to medium-high heat; add half-and-half and lemon rind. Add cream cheese and pepper, stirring with a whisk until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with tarragon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

359 calories; fat 8.1g; saturated fat 5.3g; mono fat 1.7g; poly fat 0.6g; protein 18g; carbohydrates 49g; fiber 3g; cholesterol 64mg; iron 3mg; sodium 313mg; calcium 72mg.
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