Asparagus and Portobello Farfalle
A high-fiber vegetarian pasta dish featuring asparagus, one of the first vegetables ready for harvest in the spring
This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the crisp spring asparagus.
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 1/2 cups sliced portobello mushrooms
1/3 cup chicken or vegetable broth
3/4 pound (dry) farfalle (bowtie) pasta
1 bunch asparagus
1/2 cup crumbled goat cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
Ground black pepper
1/3 cup toasted pine nuts
Heat olive oil in a saute pan and cook garlic and sliced mushrooms over medium-low heat until mushrooms are tender, 5 to 10 minutes. Add chicken broth and bring to a boil. Set aside.
Cook pasta according to package directions.
Trim asparagus, cutting off the woody stems and steam just until tender. Drain and cut on the diagonal into 1-inch pieces. Toss hot drained pasta with the mushrooms, asparagus, goat cheese and parsley. Season with salt and pepper and sprinkle with toasted pine nuts.
Per serving: 600 calories (230 from fat), 26g total fat, 7g saturated fat, 21g protein, 73g total carbohydrate (7g dietary fiber, 7g sugar), 10mg cholesterol, 450mg sodium
Courtesy of Whole Foods Market