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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom and Asparagus Pasta Recipe

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This recipe for Mushroom and Asparagus Pasta is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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