Best Whole Grain Pasta With Mushrooms Asparagus And Favas Recipes

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WHOLE-GRAIN PASTA WITH MUSHROOMS, ASPARAGUS AND FAVAS



Whole-Grain Pasta With Mushrooms, Asparagus and Favas image

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

2 pounds fava beans, shelled
1 pound asparagus
2 tablespoons extra virgin olive oil
1 shallot, minced
1/2 pound wild mushrooms, quartered or sliced, or creminis, quartered if small, sliced if large
2 garlic cloves or 1 small bulb green garlic, minced
Salt to taste
4 large basil leaves, torn into small pieces or cut in slivers
3/4 pound whole-wheat pasta, such as penne or fusilli
Freshly grated Parmesan for serving

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

WHOLE GRAIN SPAGHETTI WITH BRUSSELS SPROUTS AND MUSHROOMS



Whole Grain Spaghetti With Brussels Sprouts and Mushrooms image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
  • In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
  • Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

WHOLE GRAIN SPAGHETTI WITH BRUSSELS SPROUTS AND MUSHROOMS



Whole Grain Spaghetti with Brussels Sprouts and Mushrooms image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

Steps:

  • *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
  • In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
  • Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

ASPARAGUS-MUSHROOM PRIMAVERA



Asparagus-Mushroom Primavera image

Two of my favorite things: Asparagus and mushrooms. Recipe is from Better Homes and Gardens. This makes four servings if all are satisfied with 1 1/2 cups each.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus spear
8 ounces dried multi-grain linguine
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1 (8 ounce) package fresh button mushrooms, halved
1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter
1/4 cup fresh basil, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

  • Snap off and discard woody base of fresh asparagus.
  • Rinse.
  • Bias-slice asparagus into 1 1/2 inch pieces; set aside.
  • Cook pasta according to package directions.
  • Meanwhile, heat oil in a large skillet over medium heat.
  • Add garlic and black pepper; cook and stir for 30 seconds.
  • Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
  • Bring to boiling; reduce heat.
  • Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
  • Remove from heat; stir in butter.
  • Drain pasta; add pasta to vegetables in skillet.
  • Toss gently to combine.
  • Garnish with basil and crushed red pepper.

Nutrition Facts : Calories 312.2, Fat 7.7, SaturatedFat 2.6, Cholesterol 7.6, Sodium 198.1, Carbohydrate 50.5, Fiber 4.8, Sugar 4.2, Protein 12.5

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