Penne with Asparagus and Mushrooms
Elevate your weeknight dinner game with this vibrant Penne with Asparagus and Mushrooms recipe—a delightful combination of tender pasta, fresh asparagus, and earthy cremini mushrooms. This quick and easy vegetarian dish comes to life with the zing of lemon zest, the subtle heat of red pepper flakes, and a luxurious touch of parmesan cheese. Perfectly balanced with garlic-infused olive oil and a splash of reserved pasta water to create a light yet flavorful sauce, this recipe is ready in just 35 minutes and serves four generously. Whether you're looking for a hearty main course or an impressive addition to your pasta repertoire, this simple yet elegant dish will have everyone at the table asking for seconds.
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Ingredients
- 300 grams penne pasta
- 250 grams asparagus
- 200 grams cremini mushrooms
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 50 grams parmesan cheese, grated
- 1 teaspoon lemon zest
- 0.5 teaspoons red pepper flakes
- to taste salt
- to taste black pepper
- as needed water (for boiling pasta)
Directions
Step 1
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
Step 2
While the water is heating, trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Slice the cremini mushrooms thinly. Mince the garlic cloves.
Step 3
Once the water boils, add the penne pasta and cook according to the package instructions until it is al dente. Reserve 1 cup of pasta water before draining the pasta.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes or until tender-crisp. Remove the asparagus and set it aside.
Step 5
In the same skillet, add another tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are golden and tender.
Step 6
Add the minced garlic and red pepper flakes to the skillet and cook for an additional 1-2 minutes until fragrant.
Step 7
Return the asparagus to the skillet, along with the cooked penne pasta. Toss everything together, adding small splashes of the reserved pasta water as needed to create a light sauce.
Step 8
Stir in the grated parmesan cheese and lemon zest. Season with salt and black pepper to taste.
Step 9
Serve hot, garnished with additional parmesan cheese if desired.
Nutrition Facts
| Serving size | (882.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966.8 |
| Total Fat 87.6g | 0% |
| Saturated Fat 30.8g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 112mg | 0% |
| Sodium 871.3mg | 0% |
| Total Carbohydrate 240.2g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 8.8g | |
| Protein 69.1g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 674.5mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2073.0mg | 0% |
Source of Calories