Recipe by ANITA92677
"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 (10 ounce) package
fresh mushrooms, sliced
fresh asparagus, trimmed and chopped
1 (14.5 ounce) can
salt and pepper to taste
1 (16 ounce) package
uncooked penne pasta
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!
Very bland,, added red pepper flakes and additional salt and pepper,, Wont make again!
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.
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.
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 it even more by cutting the oil to 1/4 cup and using 1/2 cup half & half and 1/2 cup low fat milk. Thanks for the recipe - I will be making it again!
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! :)
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 spinach and capers because I love them. Used 1/2 c of half-n-half and it was delicious. Hubby (who isn't crazy about asparagus) really loved it and told me not to change a thing. Can't wait to eat the leftovers for lunch!
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 I would have made more to have some leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Asparagus and Mushrooms
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
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