PENNE PASTA WITH MUSHROOMS & PEAS
In this recipe video, I show you how to make a Penne Pasta with Mushrooms and Peas. It's one of those 20 minutes pasta recipes, that will taste like it took a lot more time and effort. Mushrooms and peas have a natural affinity for each other, and work beautifully with just a bit of chicken stock and herbs, to create a simple sauce for the penne. Once you master the basic techniques outlined here, it's really simple to swap out your own favorite ingredients to create all kinds of new dishes. To get the full list of ingredients and recipe writeup, head over to the recipe page linked below. Enjoy!
Provided by Dave Beaulieu
Categories Date Night
Time 50m
Number Of Ingredients 1
Steps:
- Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it's perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy! Recipe Overview and Keys to Success Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me Add the frozen peas at the last minute. They don't take long to cook. Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn't seem dry Ingredients (for 2) 1/3 lb penne pasta 3 cups sliced crimini mushrooms 1/3 cup frozen peas 1 large diced shallot 2 minced garlic cloves 1/3 cup chicken stock 1 sprig rosemary 1 - 3 tablespoons grated parmesan cheese Olive oil Salt and pepper Penne with Mushrooms & Peas Put a large pot of water on the heat to bring to a boil Heat a large skillet over high heat, and coat the bottom with olive oil Add the mushrooms and season with salt and pepper Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes) When the mushrooms have 5 - 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water Add the pasta to the mushroom sauce and season with salt and pepper Toss together a few times over high heat to integrate all the ingredients, and then kill the heat Add the parmesan cheese, and a drizzle of olive oil Toss again, taste and adjust the seasoning if needed Serve it up, with a bit more parmesan cheese, and enjoy! Wine with Penne with Mushrooms & Peas I'm going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won't overpower the pasta.
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
PENNE WITH ASPARAGUS AND MUSHROOMS
Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.
Provided by ANITA92677
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g
CHICKEN PENNE WITH MUSHROOM CREAM SAUCE
In this recipe video, I make a Chicken Penne with Mushroom Cream Sauce. Now shockingly enough, I don't think a box of penne ever entered my parents house growing up. We had spaghetti noodles all time. Lasagna, sure. And maybe even the corkscrews, but penne was a just a bit too exotic. Fortunately, I've branched out over the years, and discovered the joy of these little tube shaped pastas. In this recipe, I make a cream sauce very similar to an alfredo sauce, that I flavor with deeply sauteed mushrooms that bring a early, almost meaty flavor to the dish. The chicken, combined with the cream bring more than enough substance to make this dish a real meal. For the full description and the list of ingredients, head over to the recipe page linked below, and I hope you enjoy it!
Provided by Dave Beaulieu
Categories Main
Time 45m
Number Of Ingredients 0
Steps:
- The other day, my wife simply said of this dish "...this one's a winner". Despite growing up in a house that (to my memory at least) never saw a box of penne pasta, I've learned to love these short little tube shapes. Like all pastas, there are a ton of different ways you can prepare penne, and in this recipe video, I make a mushroom cream sauce (similar to an alfredo sauce) to pair with the pasta and a bit of chicken. The mushrooms give the sauce a nice earthy, meaty flavor, and the cream a richness, that carries the flavors into every bite. I like to cook the mushrooms until they are well-done, crispy on the outside and tender inside, which is the only thing that takes some time; you can still be eating in about 40 minutes. Hope you enjoy it as much as I do. Recipe overview and Keys to Success To make the best Chicken Penne with Mushroom Cream Sauce I think you need to know just a few things: Start checking the doneness of the pasta before the time on the box suggests - and the only real way to test it, is to taste it. Overcooked pasta tastes bad...don't do it. I really like to cook the mushrooms down for a good 15 - 20 minutes over medium high heat; until the water is just about all evaporated, and the mushrooms take on a slightly chewy texture. That really concentrates the flavor, and removes any trace of "sliminess" that I have heard some complain about. Add the baby spinach at the very last minute, after you take the pasta off the heat. There's going to be plenty of residual heat left in the pan to wilt the spinach, and you don't want it over cooked. Make sure to season as you go! RECIPE FOR CHICKEN PENNE WITH MUSHROOM CREAM SAUCE Ingredients (for 2) Third pound of penne pasta 1 pint of heavy cream 1 heaping cup of sliced mushrooms 1 heaping cup baby spinach 1 chicken breast 5 tablespoons parmesan cheese Making the Chicken Penne with Mushroom Cream Sauce Sear off the chicken breast until cooked through (you can easily cook the chicken hours ahead of time, or even use leftover chicken) Dice the chicken into inch by inch pieces In the same pan you cooked the chicken in (or a fresh pan if you cooked the chicken earlier) add enough olive oil to coat the pan, and sauté the sliced mushrooms (season them when you add them) over medium heat. Cook them until they are browned and the water is evaporated out. While the mushrooms cook, bring a pot of salted water to the boil. When the mushrooms are done, turn the heat off, and add the pasta to the boiling water (stir the pasta every few minutes) When the pasta is a few minutes from being cooked, turn the heat back on the mushrooms and add half the cream; allow it to come to a simmer and start reducing Drain the pasta, and add it to the cream sauce; stir to combine Add the chicken, and a couple tablespoons of parmesan cheese Season with salt and pepper and toss to combine Take a look at the amount of sauce; now is the time you can either thin it out, by adding more cream (or even water) or, if you need to thicken it, just let it continue to cook for a few minutes; the starch in the pasta and the heat will thicken it naturally Turn off the heat, and add the spinach; again toss to combine Give your creation a taste and adjust the seasoning if you need to Serve it up piled high in a pasta bowl, garnish with a bit of parmesan cheese and enjoy!! Wine Recommendation: With the earthly mushrooms in this dish, I'm going to recommend a Pinot Noir from Oregon/Washinton. Something light bodied, with a good amount of acid to cut through the cream sauce.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
PENNE WITH SPRING VEGETABLES
This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night.
Provided by Jessica
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
- Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 50.4 g, Cholesterol 8.8 mg, Fat 14.4 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 3.5 g, Sodium 158.3 mg, Sugar 4 g
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
CREAMY VODKA SAUCE WITH MUSHROOMS & PEAS
Make and share this Creamy Vodka Sauce With Mushrooms & Peas recipe from Food.com.
Provided by SouthernBell2627
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat.
- Add onions and bacon.
- Saute 3 minutes.
- Add mushrooms; saute 3 minutes.
- Add vodka pasta sauce and bring to a boil.
- Stir in peas; simmer until peas, mushrooms, and onions are tender.
- Serve over pasta or rice.
Nutrition Facts : Calories 278.6, Fat 14.8, SaturatedFat 4, Cholesterol 15.4, Sodium 1098.3, Carbohydrate 28.6, Fiber 2.4, Sugar 19.6, Protein 8.6
SALMON PENNE WITH BASIL PESTO CREAM SAUCE, ARTICHOKES, AND ASPARAGUS
I first ate this dish at McCormick & Schmick's Restaurant in Atlanta, Georgia. Once I tasted it, I had to go home and duplicate it. This is approximate to the original dish, if not better!
Provided by By The Lake
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
- While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
- While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
- Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.
Nutrition Facts : Calories 1239.9, Fat 72.3, SaturatedFat 40.7, Cholesterol 239.7, Sodium 843.8, Carbohydrate 108.4, Fiber 20.2, Sugar 3.9, Protein 45.8
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 10
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, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
PENNE WITH ASPARAGUS
This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
- Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
- Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
- Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
Nutrition Facts : Calories 382.4, Fat 10, SaturatedFat 3.7, Cholesterol 14.9, Sodium 984.1, Carbohydrate 67, Fiber 12.7, Sugar 8.2, Protein 12.8
CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)
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
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
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
PENNE WITH BROCCOLI AND MUSHROOMS
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy High Fiber Parmesan Broccoli Fall Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM
Categories Pasta
Number Of Ingredients 11
Steps:
- 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. 2. 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. 3. 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. 4. 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.
PENNE PRIMAVERA WITH SHRIMP
A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."-Rosemarie Bronko, Jim Thorpe, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 534mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
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 PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
MUSHROOM AND ASPARAGUS PASTA
Simple and yummy pasta
Provided by rose.moon
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
- Cook pasta according to instructions on the pack.
- Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
- Heat the oil and cook the garlic and mushrooms for one minute, stirring.
- Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
- Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
- Serve immediately with the remaining cheese sprinkled on top.
PENNE WITH ASPARAGUS, SAGE AND PEAS
Make and share this Penne With Asparagus, Sage and Peas recipe from Food.com.
Provided by ChefDebs
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
- Meanwhile in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
- Add the peas and cream to the skillet and boil over high heat until the sauce has thickened; 3 minutes.
- Stir in the penne and cook until heated through.
- Remove from the heat and stir in the butter, sage and 1/2 cup of cheese.
- Season with salt and pepper.
- Transfer to pasta bowls and serve imediately, passing additional cheese at the table.
Nutrition Facts : Calories 551.1, Fat 24.8, SaturatedFat 10.9, Cholesterol 50.2, Sodium 391, Carbohydrate 66.5, Fiber 12.5, Sugar 7.7, Protein 19.3
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- 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.
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PENNE WITH ASPARAGUS, SAGE AND PEAS RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 35 minsServings 4
- Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
- Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
- Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
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- Meanwhile, cook chicken. In a large nonstick skillet over medium-high heat, heat 2 tablespoons oil.
PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM - …
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.
PENNE WITH ASPARAGUS, PEAS, MUSHROOMS, AND CREAM RECIPE
From delish.com
Cuisine ItalianEstimated Reading Time 2 minsServings 8-10Total Time 40 mins
- 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.
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- In a large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 9 minutes. Add asparagus and peas and cook 3 minutes longer, 12 minutes total. Drain and do not rinse.
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Estimated Reading Time 3 mins
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5/5 (35)Calories 363 per servingServings 4
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4/5 (10)Total Time 45 minsServings 6Calories 397 per serving
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