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Penne with Asparagus and Wild Mushrooms


Recipe Summary

Recipe Servings: 6 portions Recipe Preparation Time: 0 minutes Recipe Cook Time: 22 minutes


1 lb Delverde® Penne Rigate 1/2 cup Lucini® Estate Select™ Extra Virgin Olive Oil 1 pound wild mushrooms of your choice (shitake, morels, chanterelles, etc.) 3 shallots, finely minced 1 pound asparagus, tough ends removed, blanched, cut in 1" pieces 1/4 cup pine nuts 1/2 cup Organic Parmigiano Reggiano, grated


Cook penne, al dente, as per the package instructions. Meanwhile, in large skillet add Lucini® Estate Select™ Extra Virgin Olive Oil over medium heat. Add and sauté garlic and shallots, cook until lightly golden. Add mushrooms and sauté for another 3-4 minutes. Add cooked asparagus and pine nuts and heat through for 2-3 minutes. Toss saut éed ingredients with hot pasta and Parmigiano cheese. Add salt and freshly ground pepper to taste. Serve immediately. Fresh vegetables add a nice touch to this pasta dish

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