Penne and Roasted Asparagus

The Penne was definitely edible, but both of us agreed that it wasn’t something we would make again. It may have something to do with the fact that we didn’t use any of the mushrooms to make this. Neither of us are mushroom fans. I figured the recipe would taste fine without them. It was good, but I’m sure the added flavor of mushrooms make a difference. If you like mushrooms, this recipe would definitely be worth a try.

ROASTED ASPARAGUS

Serving is 6 spears

1 lb. Asparagus, cleaned, ends trimmed
1 tbsp balsamic vinegar
Sea salt and freshly cracked peppercorns, to taste (optional; if using salt, use less than 1/8 tsp)

Preheat oven to 350 degrees F. Assemble asparagus on baking sheet. Drizzle with balsamic vinegar and add sea salt and pepper to taste. Roast for 20 minutes.

We both liked the Roasted Asparagus, but thought the balsamic vinegar was a little strong. I may have added too much. It did have a nice crispness to it and we are fans of asparagus, so it stays on our ‘make again’ list.

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PENNE WITH CREAMY WILD MUSHROOM SAUCE

Serves 5

1 oz dried wild mushrooms
1 cup boiling water
2 tsp extra-virgin olive oil
1 (8oz) package sliced mushrooms
1 tbsp fresh thyme
1 clove garlic, minced
1 cup fat-free ricotta cheese
2 tbsp grated Parmesan cheese
1 egg yolk
1 tsp kosher salt
1 (16oz) package whole-grain or high-protein penne pasta

Place dried wild mushrooms in a medium bowl. Pour boiling water over them and let rehydrate for 20 minutes. Drain mushrooms and liquid into a measuring cup; set both wild mushrooms and liquid aside (there should be just over ¾ cup liquid in the measuring cup).

Heat oil in a frying pan over medium heat. Sauté sliced mushrooms with thyme and garlic until soft and fragrant, about 10 minutes, stirring often. Add reserved wild mushrooms; cook 2 or 3 more minutes.

While the mushrooms are cooking, combine ricotta cheese, Parmesan cheese, egg yolk, salt, and ¾ cup of reserved wild mushroom liquid in a blender; puree.

Bring a large pot of water to a boil. Cook penne according to the package directions; drain and set aside. Reserve ¼ cup of the pasta water to thin the sauce, if necessary.

Reduce the mushroom mixture to medium-low heat and slowly stir in the cheese mixture. Stir continuously for 5 to 7 minutes until the sauce is thickened and coats the back of a spoon; remove from heat. Stir in cooked penne, adding some of the reserved pasta water if the sauce gets too thick, and serve.