Penne With Mushrooms And Asparagus Recipe
Ingredients
| Penne pasta | 8 Ounce, uncooked | |
| Olive oil | 1 Tablespoon | |
| Shiitake mushrooms package | 1 | |
| Shallots | 1/2 Cup (16 tbs), sliced | |
| Garlic | 3 Clove (5gm), minced | |
| Vegetable broth | 1 Can (10oz) | |
| 1 pound asparagus spears, trimmed and cut into 1-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Shredded cheese | 1/2 Cup (16 tbs) | |
| Basil | 1/4 Cup (16 tbs), chopped | |
Directions
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; saute 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.
2. Heat oil in a large skillet over medium heat. Add mushrooms, shallots, and garlic; saute 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.
Chef
