FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
Provided by EatingWell Test Kitchen
Categories Healthy Pasta and Noodle Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil for cooking pasta.
- Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
- Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g
PASTA WITH ASPARAGUS
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
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
SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES
Provided by Tina Miller
Categories Cheese Citrus Mushroom Pasta Sauté Vegetarian Quick & Easy High Fiber Asparagus Spring Chive Shallot Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
- Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
- *Available at some supermarkets, and at Italian markets and specialty food stores.
FETTUCCINE WITH SHIITAKES AND ASPARAGUS
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Provided by Chris Fischer
Categories Mushroom Dinner Lunch Asparagus Spring Summer Noodle Bon Appétit Massachusetts Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
- Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
- Divide pasta among plates and top each with a yolk and more Parmesan.
SHIITAKE ANGEL HAIR PASTA
Great with grilled beef dishes.
Provided by Ann
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 12
Steps:
- Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
- Meanwhile cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g
PASTA WITH CREAMY MUSHROOM-PEA SAUCE
Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.
Provided by EatingWell Test Kitchen
Categories Healthy Spaghetti Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
- Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Nutrition Facts : Calories 412 calories, Carbohydrate 65.5 g, Cholesterol 27.8 mg, Fat 8.5 g, Fiber 13.9 g, Protein 21.1 g, SaturatedFat 3.8 g, Sodium 618 mg, Sugar 9.1 g
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.
FETTUCCINE WITH SHIITAKES, TOMATOES AND ROSEMARY CREAM
Provided by Joanna Pruess
Categories pastas, appetizer
Time 30m
Yield Six first-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, toss the mushrooms with the lemon juice and set aside.
- In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
- Fill a large pot with water and bring it to a boil.
- Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams. Stir in the onion and saute it for five to six minutes until soft and translucent. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and cook over medium heat for three to four minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream and leave on low heat.
- Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain. Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese. Toss and taste, adding more pepper if needed. Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta. Serve at once. Pass the remaining cheese and a pepper mill at the table.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 37 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 21 grams, Sodium 669 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED ASPARAGUS & SHIITAKE MUSHROOMS
A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They are equally good warm or at room temperature.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
- Sprinkle with the coarse salt.
- Spread the vegetables on two cookie sheets so they are not touching.
- Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
- Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
- Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
- Serve warm or at room temperature.
GRILLED ASPARAGUS AND SHIITAKE TACOS
This Grilled Asparagus and Shiitake Tacos Recipe from GoodHousekeeping.com makes a stellar vegetarian main.
Categories tacos vegetarian recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
- Cut asparagus and green onions into 2" lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.
ASPARAGUS AND SHIITAKE STIR-FRY
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
SQUID PASTA WITH SEASONAL MUSHROOMS AND VEGETABLES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside.
- In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi.
- When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.
FOODCHANNEL EDITOR
Fresh morel mushrooms are a springtime delicacy. Their earthy perfume marries well with that of spring vegetables, especially asparagus. Other flavorful mushrooms, such as chanterelles, shiitakes or portobellos, can be substituted. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | August 25, 2010 8:30 pm
Yield -
Number Of Ingredients 13
Steps:
- 1 Asparagus, White Onion, Morel Mushrooms, Chicken Stock, Thyme, Lemon, Fettuccine, Pine Nuts, Parsley, Parmigiano-Reggiano Cheese. 2 Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 1 minute. Using a large skimmer, transfer the asparagus to a colander, reserving the cooking water. Run cold water over the asparagus to preserve its bright green color and to stop the cooking. Drain the asparagus and set aside. 3 In a large fry pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until soft and just starting to turn golden, about 5 minutes. 4 Add the garlic, morels and asparagus, season with salt and pepper and sauté for 2 minutes. Add the stock and simmer until the vegetables are tender, 4 to 5 minutes. Add the thyme and lemon juice and mix well. 5 Meanwhile, return the reserved asparagus-cooking water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes. Drain well and add to the fry pan. 6 Add the pine nuts and parsley and toss briefly to blend all the ingredients. Taste and adjust the seasonings, and add a drizzle of olive oil. 7 Transfer the pasta to a warmed large, shallow bowl and sprinkle about 3 tablespoons of the cheese over the top. Pass the remaining cheese at the table. Serve immediately.
ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS
Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
- In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
- Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.
Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g
MUSHROOM AND ASPARAGUS FETTUCCINE
Make and share this Mushroom and Asparagus Fettuccine recipe from Food.com.
Provided by ajbard
Categories Lunch/Snacks
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
- Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
- Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 363.9, Fat 13.7, SaturatedFat 2.7, Cholesterol 53.5, Sodium 178.9, Carbohydrate 50.6, Fiber 4.5, Sugar 4.2, Protein 12
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SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND ...
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- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
FETTUCCINE WITH SHIITAKES AND ASPARAGUS RECIPE - BON …
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4/5 (59)Estimated Reading Time 2 minsServings 4
- Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
- Heat butter and remaining 1 Tbsp. oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, ½ cup pasta cooking liquid, and 3 oz. Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
FETTUCCINE WITH PROSCIUTTO AND ASPARAGUS RECIPE | …
From myrecipes.com
5/5 (2)Calories 335 per servingServings 4
- Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.
RECIPE FOR SPAGHETTI WITH ASPARAGUS, SHIITAKE …
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Cuisine North AmericanCategory Pasta, Main DishesHome Country USTotal Time 50 mins
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
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5/5 (2)Total Time 35 minsCategory Dinner
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just browned, about 30 seconds-1 minute.
- Add the mushrooms and cook until browned and all water has evaporated, about 10-15 minutes. Stir often, making sure mushrooms don’t stick to the bottom of the pan. Stir in the salt, pepper and red pepper flakes once browned.
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- Pork and Asparagus Stir-Fry. A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce from Smitten Kitchen’s Deb Perelman.
- Spaghetti al Limone With Asparagus. Evan Funke, chef-owner of L.A.’ s pasta temple, Felix Trattoria, believes that pasta sauce should celebrate the craftsmanship of pasta rather than try to steal the spotlight.
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TAGLIATELLE WITH SHIITAKE MUSHROOMS AND ASPARAGUS - KUALI
From kuali.com
Cuisine WesternTotal Time 1 hr 30 minsCategory Butter Recipes, Cheese Recipes, PastaCalories 2200 per serving
- At least 1 hour before serving, or up to 1 month ahead, make the Mushroom Essence. In a large sauté pan, heat the oil over medium-high heat. Add the garlic and sauté until golden, about 3 minutes.
- Add the mushrooms, carrot, celery, onion and shallot and sauté, stirring constantly, 2 minutes more. Reduce the heat to medium, add the wine, and cook until no excess liquid remains, about 10 minutes.
- Add the broth and cook, stirring occasionally, until about 1/4 cup (60 ml) liquid remains, about 8 minutes more. Stir in the cream, thyme and salt and pepper to taste.
- Set the mixture aside to cool for 10 minutes. Transfer to a blender or food processor and puree. Set aside; or transfer to an airtight container and refrigerate for up to 4 days or freeze up to 1 month.
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PASTA WITH SHIITAKE, PEAS & GOAT CHEESE RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 45 mins
- In a large pot of salted boiling water, cook the lasagnette until al dente. Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to a baking sheet and toss with 2 teaspoons of the olive oil.
- In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the peas to a plate to cool. Add the asparagus to the saucepan and blanch until they are crisp-tender, about 2 minutes. Drain the asparagus and add them to the peas.
- Preheat the broiler and butter a shallow 9-by-13-inch baking dish. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 5 minutes. Add the shallots, thyme and the 2 tablespoons of butter and cook, stirring, until the butter is melted and the shallots are softened, about 3 minutes. Stir in the wine and lemon juice. Remove from the heat; stir in the goat cheese until melted.
- Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper. Add the pasta and the reserved cooking water and toss until thoroughly coated. Transfer the pasta to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmigiano on top. Broil the lasagnette 6 inches from the heat until lightly golden and bubbling, 3 to 5 minutes. Let rest for 5 minutes before serving.
PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 8-10
- Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.
- In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.
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