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.