Creamy Skillet Penne With Mushrooms And Asparagus Recipes

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PENNE WITH ASPARAGUS AND MUSHROOMS



Penne with Asparagus and Mushrooms image

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Provided by ANITA92677

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

½ 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

Steps:

  • 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.

Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

CREAMY PARMESAN PENNE



Creamy Parmesan Penne image

"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 serving.

Number Of Ingredients 13

1/2 cup uncooked penne pasta
2 teaspoons all-purpose flour
3/4 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Dash dried oregano
Dash pepper
2 small fresh mushrooms, chopped
2 tablespoons chopped onion
1-1/2 teaspoons diced sweet red pepper
1-1/2 teaspoons olive oil
1/3 cup 2% milk
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

PENNE WITH ASPARAGUS CARBONARA



Penne With Asparagus Carbonara image

This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy.

Provided by Florence Fabricant

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, medium-thick
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Salt
10 ounces dry penne pasta
3 large eggs
Ground black pepper
1 cup grated pecorino (about 2 ounces)
2 tablespoons minced tarragon leaves

Steps:

  • Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
  • Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
  • Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS



Creamy Skillet Penne With Mushrooms and Asparagus image

Make and share this Creamy Skillet Penne With Mushrooms and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
10 ounces sliced white mushrooms
salt
ground black pepper
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 lb asparagus, trimmed and cut into 1 inch lengths
1/2 cup grated parmesan cheese

Steps:

  • Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  • Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
  • Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in wine and simmer until almost dry, about 1 minute.
  • Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
  • Add in asparagus and cook until tender, about 3 minutes.
  • Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 577.4, Fat 30.7, SaturatedFat 16.6, Cholesterol 92.5, Sodium 242.4, Carbohydrate 59.9, Fiber 9.8, Sugar 3.9, Protein 15.9

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne With Asparagus and Mushrooms image

I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.

Provided by Gatorbek

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces penne pasta
8 ounces bacon, sliced
1 medium onion, chopped
8 ounces mushrooms, sliced
16 ounces asparagus, trimmed and cut into 2-inch pieces
1 cup chicken stock
1/2 cup evaporated milk or 1/2 cup heavy cream
freshly grated parmesan cheese
fresh cracked black pepper

Steps:

  • In a large pot, prepare pasta according to package directions until al dente.
  • Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
  • Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
  • Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7

PENNE WITH BROCCOLI AND MUSHROOMS



Penne with Broccoli and Mushrooms image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     High Fiber     Parmesan     Broccoli     Fall     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
8 ounces mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne or other tubular pasta, freshly cooked
3/4 cup freshly grated Parmesan

Steps:

  • Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
  • Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

CREAMY SPINACH & MUSHROOM PENNE



Creamy spinach & mushroom penne image

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 20m

Number Of Ingredients 8

175g wholemeal penne
50g unroasted, unsalted cashews
10g dried porcini mushrooms
1 tsp vegetable bouillon powder
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
200g baby spinach

Steps:

  • Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
  • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

PENNE WITH ASPARAGUS AND BASIL



Penne with Asparagus and Basil image

Categories     Cheese     Pasta     Tomato     Sauté     Basil     Asparagus     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1 pound asparagus, stalks cut into 1/2-inch lengths
4 tomatoes, peeled, seeded, chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly slices fresh basil
8 ounces penne pasta
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
  • Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

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From eatyourbooks.com


PENNE WITH ASPARAGUS, JALAPENO AND CHEDDAR CHEESE
In a large pot of salted boiling water, cook the pasta al dente. Reserve 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta. Set aside. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the oil. Add the sausage and cook until golden brown, 4 to 5 minutes. Stir in the asparagus, cover and continue ...
From ricardocuisine.com


CREAMY BACON MUSHROOM PASTA - THERESCIPES.INFO
Step 1 In a 12-inch skillet cook bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate, reserving drippings. Add mushrooms, garlic, salt, and black pepper to skillet. Cook and stir 8 to 10 minutes or until mushrooms are tender and browned, stirring occasionally. Meanwhile, cook pasta according to package directions.
From therecipes.info


PASTA PRIMAVERA WITH ASPARAGUS, PEAS, MUSHROOMS, AND BACON
2016-04-29 While occasionally stirring, cook until the asparagus and jalapeños are tender and the mushrooms have released some of their liquid, about 5 minutes. Add to the skillet the bacon, peas, heavy cream, bock beer, and Parmesan cheese. Stir quickly until well combined, then turn off the heat to keep the sauce from over cooking.
From homesicktexan.com


CREAMY MUSHROOM & SAUSAGE PENNE - JENNIFER MEYERING
Add sausage; stir to combine and break apart sausage; cook for additional 5-7 minutes until sausage is browned and cooked through. Add mushrooms and season with salt and pepper. cook for about 1-2 minutes; stirring frequently. Pour in wine, heavy cream, and …
From jennifermeyering.com


CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS RECIPE | EAT …
Save this Creamy skillet penne with mushrooms and asparagus recipe and more from The Best 30-Minute Recipe: Want to Serve Your Grandmother's Chicken and Roast Potatoes Tonight ...
From eatyourbooks.com


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