This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the crisp spring asparagus.
Special Diets:
Ingredients
Method
Heat olive oil in a saute pan and cook garlic and sliced mushrooms over medium-low heat until mushrooms are tender, 5 to 10 minutes.
Add chicken broth and bring to a boil. Set aside.
Cook pasta according to package directions. Drain and set aside.
Trim asparagus, cutting off the woody stems and steam just until tender.
Drain and cut on the diagonal into 1-inch pieces.
Toss hot drained pasta with the mushroom mixture, asparagus, goat cheese and parsley.
Season with salt and pepper and sprinkle with toasted pine nuts.
Nutritional Info
Serving Size
Calories
600
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.