Penne with Asparagus and Mushrooms Recipe

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Most Helpful Positive Review

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!

—LDIERKES

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Most Helpful Critical Review

Feb 22, 2011

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

—Tracy

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63 Ratings

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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.

—Chikee

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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.

—apedawn

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Oct 15, 2008

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!

—Violet

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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! :)

—Mel in Melbourne

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Jun 18, 2008

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!

—HOBBES7895

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Mar 31, 2009

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.

—Wayde Lawler

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Nutrition

Calories
472 kcal
24%

Carbohydrates
49.7 g
16%

Cholesterol
41 mg
14%

Fat
26.1 g
40%

Fiber
4.6 g
18%

Protein
11.5 g
23%

Sodium
234 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Penne with Asparagus and Mushrooms

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 472
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 9g 45 %
Cholesterol 41mg 14 %
Sodium 234mg 9 %
Potassium 408mg 11 %
Total Carbohydrates 49.7g 16 %
Dietary Fiber 4.6g 18 %
Protein 11.5g 23 %
Sugars 3.6g
Vitamin A 19 %
Vitamin C 15 %
Calcium 8 %
Iron 38 %
Thiamin 43 %
Niacin 55 %
Vitamin B6 14 %
Magnesium 16 %
Folate 79 %

* 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.