Specific Dishes
Rotelle with Asparagus Mushroom Sauce
Prep Time
10 min
Cook Time
20 min
Servings
4
Calories
260
Springtime pasta with fresh asparagus and mushrooms in a light lemon sauce.
Ingredients
8 oz fresh mushrooms, sliced
1 tablespoon white wine
1 clove garlic, crushed
12 oz fresh asparagus, cut into 1/2-inch diagonals
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
8 oz rotelle pasta
2 tablespoons minced red bell pepper
Instructions
1. Combine mushrooms, wine, and garlic in a skillet.
2. Cook covered over low heat until mushrooms release juices, 5-7 minutes.
3. Add asparagus, cover, and cook 3 minutes.
4. Uncover and cook over medium-high heat until most liquid evaporates, about 3 minutes.
5. Add salt, pepper, and lemon juice.
6. Meanwhile, cook pasta in boiling salted water until al dente.
7. Reserve 1/2 cup pasta cooking water and add to mushroom mixture.
8. Drain pasta and toss with mushroom-asparagus mixture and red pepper.
9. Serve immediately.
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Nutrition Facts
Per Serving (4 servings)| Calories | 260 |
| Protein | 10,00 g |
| Carbohydrates | 52,00 g |
| Fat | 1,00 g |
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