Company Primavera
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 476 |
| pro | 18 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 75 g |
| fibre | 7 g |
| chol | 22 mg |
| sodium | 753 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 22 |
| vit A | 33 |
| vit C | 187 |
| folate | 69 |
- Preparation time: 10 minutes
Primavera, the Italian word for springtime, is just the term to do justice to this vegetable-packed pasta dish that requires only 10 minutes of cooking.
Ingredients
- 1 lb asparagus
- 4 cups penne pasta or fusilli pasta
- 2 tsp olive oil
- 3 cups sliced mushrooms, (8 oz/250 g)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp finely grated lemon rind
- 2 sweet red peppers, sliced
- 1/3 cup freshly grated parmesan cheese
- 2 tbsp butter
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
Snap woody ends off asparagus; cut diagonally into 1/2-inch (1 cm) pieces.
In large pot of boiling salted water, cook pasta for 6 minutes. Add asparagus; cook for 2 minutes or until pasta is tender but firm and asparagus is tender-crisp. Reserving 1/4 cup (50 mL) cooking water, drain and return to pot.
Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, garlic, thyme and lemon rind, stirring occasionally, for 5 minutes or until liquid is evaporated. Stir in red peppers; cook, stirring, for about 3 minutes or until tender-crisp. Add reserved cooking water, scraping up brown bits; add to drained pasta mixture. Stir in Parmesan cheese, butter, lemon juice, salt and pepper until blended.
Source : © CanadianLiving.com
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