Penne With Asparagus And Mushrooms Recipes

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Steps:

• In a large pot, prepare pasta according to package directions until al dente.
• 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.
• Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
• 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.

Steps:

• Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
• Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
• Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in wine and simmer until almost dry, about 1 minute.
• Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
• Add in asparagus and cook until tender, about 3 minutes.
• Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Steps:

• Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
• Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
• Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

Steps:

• Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
• Cook pasta according to instructions on the pack.
• Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
• Heat the oil and cook the garlic and mushrooms for one minute, stirring.
• Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
• Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
• Serve immediately with the remaining cheese sprinkled on top.