Farfalle with Cremini Asparagus and Walnuts
Elevate your weeknight dinner routine with this vibrant Farfalle with Cremini Asparagus and Walnuts recipe—a delightful symphony of flavors and textures that’s as nutritious as it is delicious! Al dente bowtie pasta is tossed with earthy cremini mushrooms, tender-crisp asparagus, and crunchy toasted walnuts, all brought together with a light, zesty lemon and garlic-infused olive oil sauce. A sprinkle of Parmesan cheese and fresh parsley rounds out the dish with a touch of savory and herbal freshness. Perfect for vegetarians, this pasta dish is ready in just 40 minutes and offers a perfect balance of protein, fiber, and healthy fats. Serve it for a cozy dinner or impress your guests with its gourmet appeal. Whether you’re seeking a quick meal or an elegant dish, this recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 12 oz farfalle (bowtie pasta)
- 8 oz cremini mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup walnuts, roughly chopped
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, heat a large skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring frequently, until fragrant. Remove the walnuts from the skillet and set aside.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the asparagus pieces to the skillet and cook for another 3-4 minutes, until tender-crisp.
Create a well in the center of the skillet, add the remaining 1 tablespoon of olive oil, and stir in the minced garlic. Cook for 30 seconds until fragrant, then mix it with the mushrooms and asparagus.
Reduce the heat to low and stir in the lemon zest, lemon juice, and red pepper flakes (if using). Add the cooked farfalle to the skillet and toss everything together to coat. If the mixture seems dry, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Season with salt and black pepper to taste. Stir in the toasted walnuts, Parmesan cheese, and chopped parsley.
Serve warm, garnished with additional Parmesan, parsley, or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
