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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Recipe Information
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)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
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.
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.
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.
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.
Add the minced garlic and red pepper flakes to the skillet and cook for an additional 1-2 minutes until fragrant.
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.
Stir in the grated parmesan cheese and lemon zest. Season with salt and black pepper to taste.
Serve hot, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2073 mg | 44% | |
*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.
