Pasta with Butternut Squash, Mushrooms, and Asparagus
Fresh mushrooms, asparagus, and winter squash are flavorful combination. This main-dish recipe is as creamy and sophisticated as any fine northern Italian dish.
Prep Time:
25 mins
Total Time:
35 mins
Servings:
4 servings
Ingredients
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3 cups sliced shiitake mushrooms, chanterelle mushrooms, and/or other mushrooms
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2 cloves garlic, minced
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1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 tablespoon olive oil
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1/3 cup dry white wine
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1/3 cup vegetable broth
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1/3 cup whipping cream
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1/4 teaspoon salt
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8 ounces bow tie pasta
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1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 2 cups)
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8 ounces asparagus, trimmed and cut into 2-inch pieces (about 1 1/2 cups)
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1/3 cup finely shredded Parmesan cheese
Directions
1.
In a large skillet cook and stir mushrooms, garlic, and rosemary in olive oil over medium heat for 4 to 5 minutes or until the mushrooms are tender. Stir in wine, broth, whipping cream, and salt. Bring to boiling; reduce heat and boil gently, uncovered, about 4 minutes or until sauce is the consistency of light cream and the total mixture is reduced to 1 1/2 cups; set aside.
2.
Meanwhile, in a large pot cook pasta according to package directions, except add squash during the last 7 minutes of cooking. Add asparagus during last 2 minutes of cooking. Drain. Return to the warm pot. Add mushroom mixture and Parmesan cheese; toss to coat.
Nutrition information
Calories 479, Total Fat 16 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 89 mg, Sodium 354 mg, Carbohydrate 70 g, Total Sugar 4 g, Fiber 4 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 43%, Calcium 17%, Iron 19%. Exchanges: Vegetable 2, Starch 4, Medium-Fat Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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