FETTUCCINE WITH ASPARAGUS AND MUSHROOMS
Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 7
Number Of Ingredients 15
Steps:
- Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
- Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
ROASTED ASPARAGUS AND MUSHROOM PASTA
Roasted asparagus and mushrooms tossed with pasta, cheese and lemon juice for a satisfying vegetarian pasta dish.
Provided by Cooking Chat
Categories Main
Time 35m
Number Of Ingredients 9
Steps:
- to 400 degrees.
- remove the coarse woody stock, typically about the bottom half of the asparagus spear. Chop the remaining tip portions into 2 inch pieces. Add to a roasting pan.
- to the pan, then toss the mushrooms and asparagus with 2 tablespoons olive oil.
- , tarragon, salt and pepper to the asparagus mushrooms mixture. Stir to combine.
- and mushrooms for 25 to 30 minutes, until the asparagus is tender and begins to brown.
- Meanwhile, boil a pot of water for the pasta. Cook according to package instructions, timing it so that the asparagus is done a bit before the pasta.
- Toss the pasta with the asparagus mushroom mixture and the remaining 2 tablespoons olive oil. Stir in the cheese and lemon juice, and add salt and pepper to taste. Serve and enjoy!
Nutrition Facts : ServingSize 1 heaping cup of fettuccine, Calories 487 calories, Sugar 4.2 g, Sodium 122.1 mg, Fat 17.4 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 67.9 g, Fiber 4.1 g, Protein 16.3 g, Cholesterol 4.8 mg
PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
- Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes.
- Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired.
BAKED ASPARAGUS AND MUSHROOM PASTA
Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.
Provided by Bibi
Categories Main Dish Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
- Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
- Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
- Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
- Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g
WHOLE-GRAIN PASTA WITH MUSHROOMS, ASPARAGUS AND FAVAS
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water while you shell the favas. Fill a bowl with cold water. When the water comes to a boil, salt generously and add the asparagus. Blanch thin stalks for 3 minutes, thicker ones for 4 to 5. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.
- Bring the water back to a boil and add the favas. Boil 3 to 5 minutes, depending on the size of the beans. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the shallot. Cook, stirring, until translucent, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add salt and pepper to taste. Continue to cook, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes. Stir in the asparagus and favas and remove from the heat but keep warm.
- Bring the water in the pot back to a boil and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, use a ladle to transfer 1/2 cup of the pasta cooking water to the pan with the vegetables and another 1/2 cup to a bowl, in case you want more to moisten the mixture. Drain the pasta and toss at once with the vegetables and basil. Add more of the cooking water if desired. Serve hot, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 7 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 811 milligrams, Sugar 18 grams
FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
- Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.
CREAMY MUSHROOM AND ASPARAGUS PASTA
Make and share this Creamy Mushroom and Asparagus Pasta recipe from Food.com.
Provided by Stephen M.
Categories European
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
- Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.).
- At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
- Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
- To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
- Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
- Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
- Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.
Nutrition Facts : Calories 432.7, Fat 7.2, SaturatedFat 1, Sodium 21.9, Carbohydrate 85.1, Fiber 13.9, Sugar 2.1, Protein 12.1
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
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