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Asparagus and Portobello Farfalle
Serves 4
Time 20 min
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
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced or pressed
- 1 1/2 cup sliced portobello mushrooms
- 1/3 cup low-sodium chicken or vegetable broth
- 3/4 pound dry farfalle (bowtie) pasta
- 1 bunch asparagus
- 1/2 cup crumbled goat cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup toasted pine nuts
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:
Per serving: 600 calories (230 from fat), 26g total fat, 7g saturated fat, 10mg cholesterol, 450mg sodium, 73g carbohydrates (7g dietary fiber, 7g sugar), 21g 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.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced or pressed
- 1 1/2 cup sliced portobello mushrooms
- 1/3 cup low-sodium chicken or vegetable broth
- 3/4 pound dry farfalle (bowtie) pasta
- 1 bunch asparagus
- 1/2 cup crumbled goat cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup toasted pine nuts