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Return to browsing category: Low Calorie

Creamy mushroom-asparagus pasts by Lauren Kuntz serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

490 calories
23g Fat
3g Fiber
23g Protein
49g Carbs

Ingredients:

8 oz

penne

asparagus stalks, trimmed and cut to 1.5 inch lengths

2 tbsp

EVOO

2/3 cup

finely chopped onion

mushrooms, wiped clean and quartered

1 cup

sliced ham, cut to approximately the same width and length as the asparagus

1 cup

half and half

Directions:

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.

Categories:

Low Calorie