Penne with Asparagus and Mushrooms

Penne with Asparagus and Mushrooms

ANITA92677 0

"Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese."
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1 h servings 472 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.


  1. 67 Ratings

Most helpful positive review

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 he...

Most helpful critical review

Very bland,, added red pepper flakes and additional salt and pepper,, Wont make again!

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 he...

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...

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 tom...

REALLY GOOD and very easy recipe that tastes like more time was spent in the kitchen. The first time around I followed the recipe exactly and it was delicious. The second time around I liked i...

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 cr...

Very tasty. Cut oil to 1/3 c.; added 1/2 yellow onion, diced; subbed milk for cream and added some flour and corn starch; added splash of vodka, 1 t. oregano, and 1 t. tarragon to sauce. Wish ...

Great recipe! We're not big on tomatoes and this scored high with all. Used 1-2 tb sp olive oil because you don't need much. Diced petite tomatoes, added lemon juice for some acidity. Then spina...

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...

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 h...