Pasta With Sausage Broccoli Asparagus Mushrooms Recipes

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BOW TIES WITH SAUSAGE & ASPARAGUS



Bow Ties with Sausage & Asparagus image

We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. -Carol Suto, Liverpool, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

3 cups uncooked whole wheat bow tie pasta (about 8 ounces)
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

Nutrition Facts : Calories 247 calories, Fat 7g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 441mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE



Emeril's Rigatoni with Broccoli and Sausage image

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  • Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g

PASTA WITH ASPARAGUS



Pasta with Asparagus image

This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.

Provided by S. Butters

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
¼ cup chicken broth
½ pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  • Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 39.4 g, Cholesterol 8.8 mg, Fat 8.4 g, Fiber 5.7 g, Protein 15.5 g, SaturatedFat 2.3 g, Sodium 338.6 mg, Sugar 4.1 g

ASPARAGUS AND MUSHROOM PASTA



Asparagus and Mushroom Pasta image

A fast and delicious vegetarian pasta dish that is perfect for spring.

Provided by Natasha Bull

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 ounces farfalle (or other) pasta
1/2 bunch asparagus (approx. 12 stalks) (ends trimmed)
2 tablespoons butter
1 tablespoon olive oil
7 ounces white mushrooms
2 cloves garlic (minced)
Juice of 1/2 lemon
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to directions.
  • Grate parmesan. Set aside.
  • Meanwhile, in a skillet, melt butter and olive oil over medium heat.
  • Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
  • While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
  • Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.

Nutrition Facts : Carbohydrate 51 g, Protein 13 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 111 mg, Fiber 5 g, Sugar 6 g, Calories 423 kcal, ServingSize 1 serving

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)



Creamy Mushroom and Asparagus Pasta (GF) image

Creamy mushroom and asparagus pasta that's entirely gluten-free and requires just 30 minutes to prepare! A hearty, quick, and flavorful plant-based meal.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil
4 cloves garlic, minced
1 cup thinly sliced baby bella or crimini mushrooms
1 1/2 cups roughly chopped asparagus
Sea salt and black pepper to taste
10 ounces gluten-free penne*
2 Tbsp olive oil
6 cloves garlic, minced ((divided))
8 ounces vegan cream cheese*
3/4 cup unsweetened plain almond milk
1/4 cup vegan parmesan cheese
1 Tbsp nutritional yeast
1-2 Tbsp lemon juice
1/4 tsp red pepper flake

Steps:

  • Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), 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 olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
  • To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), 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 : ServingSize 1 serving, Calories 549 kcal, Carbohydrate 64 g, Protein 14.6 g, Fat 26.3 g, SaturatedFat 6.7 g, Sodium 390 mg, Fiber 8.8 g, Sugar 3.2 g

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...



Pasta with Sausage, Broccoli, Asparagus, Mushrooms... image

A wonderful pasta dish with lots of vegies. You can also add your favorite vegies to this dish very easily or omit those vegies you don't like. The sausage and fresh herbs really add to the flavor!

Provided by Christine Bettiga

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 lb hot Italian sausage, removed from casing
4 cloves garlic, thickly sliced
12 -15 cherry tomatoes, cut in half
6 shallots, diced with greens
1/2 lb broccoli, cut into florets,stems peeled
1/2 lb asparagus, peeled from 1 inch below the tips if the spears are large,cut into 1 inch pieces
8 ounces fresh sliced mushrooms
1 red bell pepper, sliced
1/2 teaspoon salt
fresh ground black pepper
fresh diced basil
fresh oregano
1/3 cup white wine
red pepper flakes
1 cup chicken stock
1 package rigatoni pasta or 1 package penne pasta
3 tablespoons freshly grated pecorino romano cheese or 3 tablespoons parmigiano-reggiano cheese

Steps:

  • Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
  • Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
  • Transfer the sausage with a slotted spoon to a bowl and set aside.
  • Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
  • (If you like it spicy, add more red pepper flakes)!
  • Cook over medium heat for 3 minutes, stirring to mix well.
  • Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
  • Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
  • Add broccoli, tomatoes, asparagus and mushrooms at this time.
  • Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
  • Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
  • If you have too much liquid, thicken with the corn starch, not enough add water.
  • Serve immediately with freshly grated cheese.

GARLIC BUTTER ASPARAGUS PASTA



Garlic Butter Asparagus Pasta image

Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It's a 20-minute, garlicky, cheesy, and amazing side dish!

Provided by Katerina | Diethood

Categories     Side Dish

Time 20m

Number Of Ingredients 9

1 cup dry orzo
1- pound fresh asparagus (, tips only (cut the asparagus about 2 to 3-inches from the top))
4 tablespoons butter
3 garlic cloves (, minced)
1/4- cup grated parmesan cheese
2 tablespoons skim milk
1 tablespoon fresh parsley
salt and fresh ground pepper (, to taste)
shredded parmesan cheese for garnish (, optional)

Steps:

  • Prepare orzo according to the directions on the package.
  • Add the asparagus tips to the orzo the last 2-minutes of cooking.
  • Remove from heat and drain.

Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 204 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PASTA WITH MUSHROOMS, WALNUTS, ASPARAGUS AND APPLES



Pasta with Mushrooms, Walnuts, Asparagus and Apples image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound campanelle pasta (or other short pasta like cavatappi or farfalle)
1/4 cup chopped walnuts
1/4 cup extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound sliced mixed mushrooms
1 tablespoon all-purpose flour
1 Granny Smith apple, cut into matchsticks (leave the skin on)
1 cup low-sodium vegetable stock
1/2 cup white wine
1 cup sliced pencil-thin asparagus (1-inch pieces)
2 tablespoons minced fresh flat-leaf parsley
Nutritional yeast, for serving, optional

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.

PASTA WITH CHICKEN SAUSAGE, MUSHROOMS, ASPARAGUS, AND KALE



Pasta with Chicken Sausage, mushrooms, asparagus, and kale image

Categories     Pasta

Number Of Ingredients 10

1 package Trader Joes Chicken Sausage
1 pound Penne pasta
1 bunch Kale
10 ounces Mushrooms
2 cloves Garlic
1/2 Onion
3 tablespoons Pesto
2 tablespoons Olive Oil
10 stalks Asparagus
3 tablespoons Parmesan Cheese

Steps:

  • Mince garlic, chop onion. Slice mushrooms and asparagus. Remove kale from stalk and rough chop.
  • Remove casings from sausage.
  • Heat oil in large skillet. Add garlic and onions and saute on medium for 5-7 minutes.
  • Add sausage and break up with a fork. Cook for another 5 minutes until sausage starts to lightly brown.
  • Add mushrooms and asparagus, continue to cook for another 5 minutes.
  • Add pesto--more or less to taste.
  • Add kale and allow to wilt for 2-3 minutes.
  • Boil water for pasta and cook for 9-12 minutes. Strain, reserving 1/2 cup of pasta water.
  • Add pasta to vegetable sausage mix.
  • Serve in bowls and shred parmesan over each bowl (about 1 tbs each bowl)

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