“Stop Fearing Pasta……It’s OK now and then”                          
Penne Pasta with Mushrooms and Asparagus

No, I don’t possess any credentials that allow me to absolve you from eating carbohydrates, but please, hear me out. Moderation is key. Pasta, when cooked in salted water till al dente, plays so nicely with meat sauces, seafood, vegetables, eggs, and cheeses. There is always a meal when there is a box of pasta in the house. For those who are gluten intolerant, thank goodness there are options. My family looks forward to our once per week pasta night. There are a lot more food and drink that are worse offenders! Do you want to live a life
without pasta?

This recipe is a simple way to enjoy a meatless meal with no fussing or excessive chopping and dicing. The mushrooms add a hearty, earthy flavor and texture that blend well with the bright grassy asparagus. Note that there are few ingredients here, and tasting for seasoning while you prepare is essential.

I  serve this as a meal starter or as a main dish paired with a large crisp salad and a bottle of Sauvignon Blanc. When I am at a loss for what to cook, I make this recipe and hope for a leftover bowl of it for the next day. See for yourself; it’s effortless and delicious.

                         
                      Penne Pasta with Mushrooms and Asparagus

Ingredients:

½ cup of olive oil

1 pound of mixed mushrooms cut into bite-sized pieces

Ground black pepper

1 pound of asparagus, trimmed and cut in ½ pieces

½ teaspoon crushed red pepper

½ cup of heavy cream

1/3 cup dry white wine

1 tablespoon lemon juice

Shaved Pecorino Romano cheese for serving

Directions:

Bring a large saucepan of generously salted water to a boil.  Cook pasta till al dente.

Drain pasta and reserve one cup of the cooking liquid.

Toss the pasta with 1 tablespoon of the olive oil. Wipe out the saucepan.

Add the remaining oil to the saucepan, heat over med-high.

Add the mushrooms, salt, and pepper. Cook for about 8 to 10 minutes, occasionally stirring until browned.

Add asparagus and crushed red pepper stirring until tender-crisp, about 3 to 5 minutes.

Add the wine, scraping up the browned bits until all the liquid is absorbed.

Add pasta, heavy cream, lemon juice, and ½ of the cup of cooking liquid. Cook until pasta is thoroughly coated.

Taste and season with salt/freshly ground pepper.  If too dry, add more cooking liquid.

Plate and serve immediately with a generous amount of Pecorino Romano grated cheese.

More printable recipes at www.theothersideofthespatula.com