Nutritional Info

Nutrition Facts

Serving Size 1 (109g)

Calories 104
Calories from Fat 30 (29%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 20.9mg 7%
Sodium 211.1mg 9%
Potassium 137.9mg 3%
Total Carbohydrate 9.1g 3%
Dietary Fiber 0.9g 4%
Sugars 2.1g
Protein 8.2g 16%

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Recipe Description
Asparagus with light inot of garlic make this spaghetti relly special.
Prep time
15 min
Cook time
15 min
Ready In
30 min

Ingredients

Serves Tool

Serves To:USMetric
10   stalks asparagus
1/2 Pound(lb)  spaghetti
1 Tablespoon(T)  vegetable oil
8 Ounce(oz)  package fancy mushrooms, such as cremini or oyster, thickly sliced (about 2 cups)
1/3 Cup(c)  reduced-sodium, defatted chicken broth
2 Tablespoon(T)  minced fresh parsley
1 Teaspoon(t)  lemon juice
1/2 Teaspoon(t)  kosher salt, or more to taste
1/8 Teaspoon(t)  reshly ground pepper, or more to taste
1 Dash(ds)  grated parmesan cheese, for garnish
1/2 Teaspoon(t)  minced garlis

Preparation

Cut the asparagus on the diagonal into 1- to 2-inch pieces. Steam or microwave the asparagus pieces about 3 minutes, until they turn a brighter green and become slightly tender, then immerse in a bowl of cold water to stop the cooking. Drain. This can be done up to a day ahead of time.

Cook the pasta.

While the pasta is cooking, heat the oil and garlic in a saute pan. Saute the mushrooms in the oil. When they begin to wilt, add the broth. Cook for another 2 minutes at a temperature high enough that the broth bubbles.

Gently mix in the asparagus, parsley, lemon juice, salt, and pepper, then toss with the pasta. It can be difficult to distribute vegetables evenly among the spaghetti strands. I use spring-loaded tongs to pick up and separate the pasta. When\ putting the pasta on individual dinner plates, place a few asparagus nibs on top of each serving. Garnish with Parmesan cheese and serve immediately.

Additional notes

There are not reviews for this recipe.

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