Ingredients
8
8 servings
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 472
- Carbohydrate: 50g
- Fat: 26g
- Fiber: 5g
- Protein: 12g
- Sugar: 4g
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