Creamy mushroom-asparagus pasts
by Lauren Kuntz
serves: 4
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490 calories
23g Fat
3g Fiber
23g Protein
49g Carbs |
Ingredients: |
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8 oz |
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penne |
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14 |
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asparagus stalks, trimmed and cut to 1.5 inch lengths |
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2 tbsp |
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EVOO |
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2/3 cup |
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finely chopped onion |
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10 |
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mushrooms, wiped clean and quartered |
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1 cup |
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sliced ham, cut to approximately the same width and length as the asparagus |
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1 cup |
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half and half |
Directions: |
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Bring a large pot of water to a boil. Salt the water and add the pasta, cook according to the package directions. Drain and set aside.
Place the asparagus in a pot and fill with 1/4 to 1/2 in. of water. Bring to a boil, reduce heat, and steam, covered, until the asparagus is tender. 7-10 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and saute until it is translucent. Add the mushrooms and ham, and cook until to the mushrooms have released their liquid, about 8 minutes.
Add teh asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Season to taste with salt and pepper. Pour the sauce over the drained pasta and mix well. Serve immediately.
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