Penne With Asparagus And Mushrooms Recipes

PENNE WITH ASPARAGUS AND MUSHROOMS

Penne With Asparagus and Mushrooms image

I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.

Provided by Gatorbek

Categories Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces penne pasta
8 ounces bacon, sliced
1 medium onion, chopped
8 ounces mushrooms, sliced
16 ounces asparagus, trimmed and cut into 2-inch pieces
1 cup chicken stock
1/2 cup evaporated milk or 1/2 cup heavy cream
freshly grated parmesan cheese
fresh cracked black pepper

Steps:

In a large pot, prepare pasta according to package directions until al dente.
Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7

CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS

Creamy Skillet Penne With Mushrooms and Asparagus image

Make and share this Creamy Skillet Penne With Mushrooms and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories Penne

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
10 ounces sliced white mushrooms
salt
ground black pepper
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 lb asparagus, trimmed and cut into 1 inch lengths
1/2 cup grated parmesan cheese

Steps:

Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in wine and simmer until almost dry, about 1 minute.
Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
Add in asparagus and cook until tender, about 3 minutes.
Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 577.4, Fat 30.7, SaturatedFat 16.6, Cholesterol 92.5, Sodium 242.4, Carbohydrate 59.9, Fiber 9.8, Sugar 3.9, Protein 15.9

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