Simple Pasta with Asparagus and Mushroom Recipe

This delicious dish takes about 20 minutes to make and is super simple.  To start, put a pot of lightly salted water on medium heat.  While waiting for that to boil, get the rest of your ingredients ready.

What you need:

Asparagus Pasta XI

some olive oil, whole wheat penne pasta, clean sliced cremini and shitaki mushrooms, thinly slice garlic, a lemon, asparagus, and parsley.

Heat some olive oil in a large skillet, and add the garlic.

Asparagus Pasta X

Cook it until it browns, being careful not to burn it. When it is perfect it will be golden.

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Add the mushrooms and lightly season with salt and pepper.

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By now the water is probably boiling, so add the pasta, and cook for about 10 minutes.

Add the asparagus to the pan with the mushrooms and garlic, and sauté for 2 to 3 minutes.

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Squeeze the juice from the lemon over the asparagus mix, and cook for one minute, then remove from heat.

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Chop the parsley, and drain the pasta when it is finished cooking. Toss it all together in the large skillet.

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Serve immediately, topped with a little Parmesan cheese and a side salad. Enjoy!

Asparagus Pasta II

Simple Pasta with Asparagus and Mushrooms

Prep Time: 10 minutes  Cook Time: 10   Serves: 6

Ingredients

1 lb whole wheat penne

1 Tbs olive oil

1 clove garlic, thinly sliced

1 cup each cremini and shitaki mushrooms, cleaned and sliced

½ lb asparagus, cut into 1 inch sections

1 lemon, juiced

A handful of parsley, chopped

Parmesan cheese

Preparation

Bring a large pot of slightly salted water to a boil, add penne and cook 10 minutes.

While pasta cooks, heat oil over medium heat in a large skillet.  Add garlic, and cook until golden brown.  Add mushrooms, season with salt and pepper, and cook for 5 minutes.  Add the asparagus to the skillet, and cook for 3 minutes, or until the asparagus becomes bright green.  Add the lemon juice, and cook for one more minute.  Drain the pasta, and toss with the asparagus and mushroom mixture.  Top with parsley and Parmesan cheese.  Serve immediately with a side salad, and enjoy.

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About Elizabeth

I am a happily married, mother of two, who left the exciting world of organic synthesis to be home with my children. Cooking and knitting are my two favorite things, and I've recently started running.
This entry was posted in Cooking, Recipes, vegetarian and tagged , , . Bookmark the permalink.

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