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Penne with Mushroom and Asparagus
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Penne with Vegetables | Penne with Mushrooms and Asparagus | | | | | | 3 oz | | sun dried tomatoes | | | 2 Tbs | | olive oil | | | 1 lb | | asparagus, trimmed | | | 1/2 cup | | fresh basil, chopped | | | 2 | | cloves garlic, crushed | | | 1/2 tsp | | dried oregano | | | 1 3/4 cups | | low sodium vegetable broth | | | 1/2 cup | | dry white wine | | | 2 Tbs | | tomato paste | | | 12 oz | | penne pasta | | | 3/4 cup | | parmesan cheese, grated | | | 8 oz | | mushrooms, sliced | | | | | | | 1 | Heat oil in a skillet, and saute the asparagus and mushrooms over medium-high heat until tender (about 5 minutes). | | 2 | Transfer the veggies to a bowl. | | 3 | Add the sun dried tomatoes, 1/4 cup of the basil, garlic and oregano to the skillet and cook for 3 minutes. Transfer all to veggie bowl. | | 4 | Into the skillet, add the broth and the wine along with the tomato paste. Boil until the sauce thickens slightly, stirring occasionally, about 6 minutes. | | 5 | Cook pasta in a large pot of boiling water until done according to package. Drain and return to same pan. Add the bowl ingredients and toss over medium heat until warmed through, and sauce coats the pasta. Toss in the remaining basil and the cheese. Serve. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 566.80 | | | Calories From Fat (26%) | | 144.68 | | | | | % Daily Value | | Total Fat 16.20g | | 25% | | | Saturated Fat 4.82g | | 24% | | | Cholesterol 16.50mg | | 6% | | | Sodium 1068.32mg | | 45% | | | Potassium 959.90mg | | 27% | | | Carbohydrates 75.64g | | 25% | | | Dietary Fiber 6.76g | | 27% | | | Sugar 2.26g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 68.89g | | | | | Protein 25.48g | | 51% | | | | | | | | | | | | |
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