Spring Asparagus And Mushroom Cellentani – a delicious recipe with cellentani pasta, olive oil, onion, garlic, cremini mushrooms, fresh asparagus. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Break the woody ends off the asparagus and cut into one inch lengths. Julienne the prosciutto so that each piece is approximately one inch long and quite thin. Slice the mushrooms thinly (cut large ones in half vertically first).
2
Put a large pot of salted water on to boil.
3
Warm a large skillet over medium heat. Add the oil and when it is hot, add the prosciutto and onion. When the onion is beginning to soften and the prosciutto is starting to color, about 4 or 5 minutes later, add the mushrooms and garlic. Saute until the mushrooms begin to color and get somewhat soft, about 4 or 5 more minutes. At that time the pasta water should be boiling. Stir the cellantani in. After a couple of minutes, put the asparagus into the pan with the mushrooms and cover. When the pasta is done, pour about 1/4 cup of the pasta water in with the asparagus and mushrooms and drain the rest. Stir the pasta into the sauce to coat thoroughly and distribute all of the ingredients. Season to taste with salt and pepper. Serve with parmesan or asiago grated over top.
1018
kcal
Calories
56
g
Fat
105
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb. cellentani pasta, 2 T. extra virgin olive oil, 1/3 cup prosciutto (about 2 oz.), 1/4 cup minced onion, and more.
Yes, Spring Asparagus And Mushroom Cellentani falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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