Asparagus Mushroom Primavera Recipe

Name: Asparagus Mushroom Primavera
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1 pound fresh asparagus; 1 pound linguine; 2 tablespoons olive oil; 2 cloves minced garlic; 1/4 teaspoon freshly cracked black pepper; 8 ounces sliced fresh button mushrooms; 1/2 cup reduced sodium chicken broth; 1/4 teaspoon salt; 2 tablespoons butter; 1/4 cup chopped fresh basil; pinch crushed red pepper flakes; 1/2 cup reserved pasta water; 1/2 cup white wine (optional)

A vibrant and flavorful Asparagus Mushroom Primavera recipe, inspired by Better Homes and Gardens! This delightful dish combines tender asparagus and savory mushrooms in a light and elegant sauce. Perfect for a weeknight dinner or a special occasion, this recipe serves four generously with 1 1/2 cups each. Get ready to impress your taste buds!

Prep Time 10 mins

Cook Time 25 mins

Calories 312.2 kcal

Protein 25g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Mushroom Primavera

1 pound fresh asparagus
1 pound linguine
2 tablespoons olive oil
2 cloves minced garlic
1/4 teaspoon freshly cracked black pepper
8 ounces sliced fresh button mushrooms
1/2 cup reduced sodium chicken broth
1/4 teaspoon salt
2 tablespoons butter
1/4 cup chopped fresh basil
pinch crushed red pepper flakes
1/2 cup reserved pasta water
1/2 cup white wine (optional)

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How to Make Asparagus Mushroom Primavera

Snap off and discard the woody ends of 1 pound of fresh asparagus.
Rinse the asparagus thoroughly under cold water.
Cut the asparagus into 1 1/2-inch bias slices.
Set aside.
Cook 1 pound of pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 2 cloves of minced garlic and 1/4 teaspoon of freshly cracked black pepper.
Cook and stir for 30 seconds until fragrant.
Add the asparagus, 8 ounces of sliced mushrooms, 1/2 cup of chicken broth (or white wine), and 1/4 teaspoon of salt.
Bring to a boil.
Reduce heat to low.
Cook uncovered for 4-5 minutes, or until asparagus is crisp-tender, stirring occasionally.
Remove from heat and stir in 2 tablespoons of butter.
Drain the pasta, reserving 1/2 cup of pasta water.
Add the cooked pasta to the skillet with the vegetables.
Toss gently to combine, adding a little pasta water if needed to create a creamy sauce.
Garnish with 1/4 cup of chopped fresh basil and a pinch of crushed red pepper flakes (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

16g

Fat

12g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Pasta Vegetables European Spring Summer Italian Stove Top Dietary Low Sodium Low Cholesterol Seasonal Mushrooms Healthy 2 Low In Something Pasta Rice And Grains Asparagus Taste Mood Savory Equipment Number Of Servings Presentation Served Hot