Pasta with Asparagus and Mushrooms

Pasta with Asparagus and Mushrooms
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 2 cups (2-inch) sliced asparagus (1 pound)
  • ½ cup dry white wine
  • ¼ cup chopped fresh parsley
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • 4 teaspoons butter or stick margarine
  • + 5 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons chopped fresh basil
    • 2 garlic cloves, minced
    • 6 cups sliced cremini mushrooms
    • 1/3 cup diced shallots

Combine the first 3 ingredients, and set aside. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm. Bri...

View full recipe at My Recipes

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