Friday, September 10, 2010

Mushroom, spinach, & asparagus pasta

YUM! Very very creamy, but chock full of healthy veggies!  A great, filling vegetarian dish!
(recipe from Sunset Magazine)

  • whole-wheat pasta
  • 2  tablespoons  olive oil
  • 1  garlic clove, minced
  • 1  pound  sliced mushrooms
  •  170 g cream cheese
  • 1/2  cup  milk
  • 8  cups  lightly packed spinach
  • 1/2 lb. asparagus, chopped
  • salt and freshly ground black pepper
  • 1/4  cup  chopped fresh chives
  • 1/2  cup  grated Parmesan cheese
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.
2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add the asparagus and cook for another 2 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

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