Monday, December 5, 2011

Porcini & Asparagus Penne

Porcini & Asparagus Penne
A simple pasta dish with earthy vegetables, lightly tossed in a garlic Parmesan sauce by Lacey Johnston.
Serves 2

  • 1/2 cup Porcini Mushrooms, thinly sliced
  • 1/2 cup Asparagus, cut into 1" pieces
  • 2 cups Penne
  • 1 clove Garlic, finely chopped
  • 1/4 cup Parmesan Cheese, freshly grated
  • 2 tbsp Unsalted Butter
  • Juice of 1 Lemon
  • 4 tbsp Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  1. Cook pasta according to package direction, drain and set aside.
  2. Using same pot, add olive oil over high heat.
  3. Saute mushrooms and asparagus 4 minutes or until mushrooms are browned and asparagus is tender.
  4. Add garlic, cook 1 minute, stirring frequently.
  5. Add butter, lemon juice and Parmesan, return pasta to pan.
  6. Toss to coat, salt & pepper to taste.

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