Penne With Asparagus and Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms. Ingredients:
16 ounces penne pasta |
8 ounces bacon, sliced |
1 medium onion, chopped |
8 ounces mushrooms, sliced |
16 ounces asparagus, trimmed and cut into 2-inch pieces |
1 cup chicken stock |
1/2 cup evaporated milk or 1/2 cup heavy cream |
freshly grated parmesan cheese |
fresh cracked black pepper |
Directions:
1. In a large pot, prepare pasta according to package directions until al dente.
2. Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
3. Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
4. Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
|
|