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Penne with Asparagus and Mushrooms
SUBMITTED BY:
ANITA92677
PHOTO BY:
Another Black Swan
"Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup olive oil
2 cloves garlic, crushed
1 (10 ounce) package fresh mushrooms, sliced
1 bunch fresh asparagus, trimmed and chopped
1 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
1 (16 ounce) package uncooked penne pasta
1 cup heavy cream
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DIRECTIONS
Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
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REVIEWS
Reviewed on Aug. 23, 2006 by
apedawn
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apedawn
Aug. 23, 2006
I had to make some changes to due to the ingredients that I had on hand. I only had 2 portobella mushroom caps, so I sliced and cut them into bite size pieces. And I didn't have any canned tomatos so I chopped 2 small ones and put it in the food processor. Had I had the correct ingredients, this would have been little time consuming to make. I also used only 1/4 cup olive oil and half & half in an attempt to reduce calories. Because I didn't use heavy cream it didn't get as thick as it was supposed to, but the fresh veggies really stood out. It could still use a little tweaking to make it an awesome dish, but it definitely has the potential.
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6 users found this review helpful
I had to make some changes to due to the ingredients that I had on hand. I only had 2...
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Reviewed on Mar. 20, 2007 by
Chikee
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Chikee
Mar. 20, 2007
Delicious. Had I had some chicken handy, I would have added it...but it was good without it. Loved the fresh veggies and the only change I made was to toss in a few shakes of Italian seasoning and use fat free sour cream as opposed to cream since to me, it adds a lot of flavor. And I decreased the oil by a lot - don't think there is a need for a full 1/2 cup! Nice and simple, will use again. Thanks.
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3 users found this review helpful
Delicious. Had I had some chicken handy, I would have added it...but it was good without it. ...
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Reviewed on Nov. 16, 2007 by
Another Black Swan
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Another Black Swan
Nov. 16, 2007
A great quick and hearty evening meal! My modest changes include adding some porcini mushrooms and a splash of vodka along with the cream to kick up the sauce a bit, but the original recipe is wonderful by itself.
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2 users found this review helpful
A great quick and hearty evening meal! My modest changes include adding some porcini...
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Reviewed on Oct. 12, 2006 by
mif
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mif
Oct. 12, 2006
This was very good. I made a few minor alterations. First, I browned some chicken breasts with salt and pepper in olive oil and set them aside. I picked up with the recipe as written from the beginning at that point, and I just added the chicken back in with the tomato puree. Then instead of cream, I used 1 cup of rice milk mixed with 1 tbsp. flour (I can't tolerate a lot of dairy!). When I served it, I topped it with a little shredded low fat mozzarella. My six-year-old loved it. Thanks!
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2 users found this review helpful
This was very good. I made a few minor alterations. First, I browned some chicken breasts...
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Reviewed on May 29, 2008 by LDIERKES
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LDIERKES
May 29, 2008
I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much, it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes, I opened a can of petite diced tomatoes and blended half of it, then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good!
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1 user found this review helpful
I'm giving this recipe 4 stars because the first time I made it I thought it was good but...
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Reviewed on Dec. 21, 2007 by LADYREDLOCKS
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LADYREDLOCKS
Dec. 21, 2007
My husband and I made this based on the other reviews (it had 4 1/2 stars when we made it on 12/19/07) and this was definitely an emperor with no clothes!!! As with all recipes off this website, we made it first time through with no modifications to the original recipe; the result was bland and gluey.
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1 user found this review helpful
My husband and I made this based on the other reviews (it had 4 1/2 stars when we made it on...
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Reviewed on Sep. 25, 2006 by Mel in Melbourne
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Mel in Melbourne
Sep. 25, 2006
Just finished scraping the last of this sauce off the pan - yum!! I used less olive oil and fresh tomatoes plus a little tomato puree since I didn't have canned - taste was so good before the cream that I almost didn't add it! But it was awesome with the cream too. Served it over chicken cooked with salt, pepper and a little paprika. Thanks Anita! :)
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1 user found this review helpful
Just finished scraping the last of this sauce off the pan - yum!! I used less olive oil and...
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Reviewed on Aug. 20, 2008 by
Darkgardyner
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Darkgardyner
Aug. 20, 2008
Absolutely delicious and incredibly easy! I used crushed tomatoes and canned mushrooms as it's what I had to hand. I added lots of oregano and basil, finished it off with romano cheese. I used half & half and cut back on the oil. My pasta choice was whole wheat spirals. Ate this with a salad of purple onions, crumbled feta, dried cranberries, green pepper,garbanzos, baby romaine, and summer corn. Divine! This will go into the regular line up!
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0 users found this review helpful
Absolutely delicious and incredibly easy! I used crushed tomatoes and canned mushrooms as it's...
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Reviewed on Jul. 23, 2008 by
SILENCE182
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SILENCE182
Jul. 23, 2008
Yum! This was so tasty. My husband and I both loved it!
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0 users found this review helpful
Yum! This was so tasty. My husband and I both loved it!
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Reviewed on Jul. 4, 2008 by Stephanie
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Stephanie
Jul. 4, 2008
Great recipe! My son loved it and my husband had 3 servings. I will definitely make this again! Thanks...