Asparagus and Mushroom Rigatoni

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 431.0
  • Total Fat: 14.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 114.9 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 13.2 g

View full nutritional breakdown of Asparagus and Mushroom Rigatoni calories by ingredient


Introduction

Recipe from Runners' World Magazine - June 2009 issue Recipe from Runners' World Magazine - June 2009 issue
Number of Servings: 6

Ingredients

    5 tbsp extra virgin olive oil, divided
    3 cloves garlic, minced
    3/4 lb fresh shiitake mushrooms, stemmed and sliced
    1/2 lb asparagus, cut into 1 inch pieces
    1 lb rigatoni pasta
    2 tbsp fresh parsley, chopped
    2 tbsp lemon zest
    1/4 c grated parmesan cheese

Directions

in a large pot, boil six quarts salted water. heat three tablespoons of oil in a large saucepan over medium-high. add garlic. when it turns gold, add mushrooms. season with salt and pepper. saute mushrooms until darkened, about five minutes. add asparagus and toss gently to coat, sauteing a few minutes more. add pasta to boiling water and cook 10 minutes. turn heat under the saucepan to high and add a cup of pasta water. cook until water reduces by half, about 30 seconds. lift pasta from water with slotted spoon and add it to the skillet. toss over high heat for one minute. turn off heat and toss with parsley, lemon zest, and cheese. drizzle with remaining olive oil. serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user NDCHRISTI.