Pasta with Mushrooms and Asparagus


This recipe is adapted from I used less oil, swapped out the heavy cream for half & half and eliminated the butter, it’s tastes wonderful and you won’t miss the fat.

2 TBSP olive oil
1/4 c red onion, diced
1/4 tsp crushed red pepper flakes
1/2 lb cremini mushrooms, thinly sliced
1/2 c white wine
1/2 lb asparagus, 1 1/2 inches long
3/4 c half & half
1/4 c pine nuts, toasted
1/2 lb pasta
2 TBSP shredded basil
1/4 c Parmigiano-Reggiano, grated

Bring water to a boil in a large pot over high heat, then add 2 tablespoons salt. Cook pasta according to directions on package.

In a 12 inch skillet, heat oil over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the wine and asparagus and cook, stirring gently, for 2 minutes. Stir in the half & half, immediately reduce the heat to keep it from scorching, and cook for several minutes.

Meanwhile, toast the pine nuts in a sauté pan over low he

Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well. Add pasta and pasta water if the sauce is too thick, 1/8 c at time.

Serves 2 – 4.


Green Goddess Dressing


This recipe is adapted from Food & Wine magazine, I turned it into a salad with lots veggies and cooked shrimp. Perfect summer weeknight meal!

1 c lightly packed flat-leaf parsley
1/2 English cucumber—halved lengthwise, seeded and chopped
1/2 Hass avocado
1 small shallot, chopped
2 TBSP plain yogurt
1 TBSP snipped chives
1 garlic clove, crushed
2 tsp white wine vinegar
1 tsp fish sauce
3 TBSP olive oil

Combine all ingredients in a food processes until smooth.

Toss with greens and add green, veggies and proteins of your choice.

Makes about 1 1/2 cups.