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Mushroom and Asparagus Pasta Recipe

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This recipe for Mushroom and Asparagus Pasta, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corinne Paulson
Added: Monday, February 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pasta (I use fettuccini)
3 tbsp butter
1 lb cremini mushrooms, thickly sliced
1 lb asparagus, trimmed and cut crosswise into 1" pieces
1 C marscapone cheese
parmasan cheese

Directions:
Directions:
Boil pasta in salted water until al dente. Reserve some of cooking liquid.
Meanwhile, melt butter in large skillet and saute mushrooms about 5 min (until they are tender and juice is mostly gone). Add asparagus and saute another 5 min (until it is crisp tender). Add cooked pasta. Stir in marscapone, adding some of pasta liquid to moisten so the pasta will become coated with the cheese. Season to taste with salt and pepper and top with grated parmasan.

Personal Notes:
Personal Notes:
From the show Everyday Italian.

 

 

 

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