Monday, May 16, 2011

Mushroom and Asparagus Rotini

This is not what I set out to make, but it ended up pretty tasty. The original plan was to do linguine with long asparagus ribbons. I didn't have any linguine, and I didn't make it very far on the asparagus ribbons. Sometime before Easter I saw someone on TV make an asparagus salad by using a vegetable peeler to shave the asparagus. It seemed easy and fun. It wasn't. The asparagus kept breaking in half. So, I ended up just cutting them into pieces.

3/4 package of whole wheat rotini
about 1 pound asparagus, cut into 1 inch pieces
olive oil
5-6 cloves garlic
about 1 pound mushrooms, sliced
1/3 cup white wine
2/3 cup vegetable broth
salt and pepper
1/3 cup almomds, chopped
pecorino cheese

Cook the pasta according to package directions. In the last two minutes of cooking, add the asparagus to the boiling water. Meanwhile, heat olive oil in a large skillet and add garlic and mushrooms. Cook until mushrooms begin to release moisture and add wine and broth and salt and pepper. Cook until reduced by 1/2. Drain pasta and asparagus, reserving some cooking liquid. Toss pasta, asparagus and almonds into mushroom sauce and heat through. Top with grated cheese and more pepper.

This was a big hit with both Grahams. I'm actually getting ready to heat up left-overs for Graham's lunch at his request. I like this because it's super fast (I think it took about 20 minutes start to finish). Well, not counting the failed asparagus ribbons.

*Asparagus is a good source of vitamins A and K and folate. The wheat pasta is good way to get those whole grains into the diet. The almonds added a nice crunch, and also lots of vitamin E, protein, and riboflavin.

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