This is a fantastic pasta and asparagus low-fat recipe. I frequently offer it to guests. Serve with French bread and a fruit salad.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
- ¼ cup chicken broth
- ½ pound fresh mushrooms, sliced
- 8 ounces angel hair pasta
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- ½ cup grated Parmesan cheese
Instructions
- Cook pasta according to package instructions.
- Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
- Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 339 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very GOOD. I will definitely make again. And so quick and easy. I didn’t put it red pepper flakes. A great recipe when asparagus is in season!!
Yum. 🙂 I loved this recipe! I added extra red peppers to give it more of a kick and some extra parmesan cheese. This was delicious.
Very good. A nice change. I would suggest to put fry the mushrooms with the garlic then add the Asparagus. I added the both and chili peppers together. A definite hit here. I am gonna try it with broccoli!!
Followed directions, thinking I would add Alfredo sauce to make it taste great … but was amazed at how good it was, just as written!! Added grilled chicken the second time I made it! Great tasting, low cal dinner!!
We did not care for this at all. Flavors of asparagus and pasta just nor complimentary.
I did add garlic and some chopped red pepper for color and I used a beef bouillon cube instead of chicken stock, used linguine for pasta, it was very good and I will make it again.
Simple, quick, and even more delicious the next day. There’s a lot of play-room with this recipe, so we used a bit more oil (olive) than called for and added chopped garlic cloves with the mushrooms while sautéing a bit longer as well.
We loved this. The next day I took the leftovers and heated it up in skillet with a little olive oil. Was even better!!
Used bow tie pasta vice angle hair pasta. Also added 1/2 thinly sliced red pepper, 1/2 thinly sliced red onion and 1 large diced garlic clove. Sautéed these veggies with the asparagus. Used a little more chicken broth (needed with the extra veggies). My wife and I loved it, a great Lenten Friday meal!
Love the simplicity here. I was desperate for a quick meal. Make changes as you want. I added garlic to the oil before adding asparagus. Could definitely see sautéing a shallot and garlic in the future to add more flavor. I omitted the shrooms cuz I just didn’t have any this time. Like I said, it was a last second, desperation meal.
Simple and quick weekday dinner.
I didn’t have any cumin, so I used chili powder. Boy, it turned out spicy! LOL. It probably would have been very good had i used cumin. I also baked the chicken for 20 minutes, as recommended in another review.
I think it would have lacked flavor if I left it as written. I added sliced onion with the asparagus, then at the end I added some of the pasta water, lemon juice, Italian seasoning, and fresh basil. I used only a pound of asparagus and 4 oz of mushrooms since that’s what I had in my fridge. I thought the veggie-pasta ratio was good. This is good for a fresh, bright tasting pasta dish.
Looked forward to this recipe but was quite disappointed with the end result. Had very little flavor, in fact, it was rather blah as written. However, I knew this recipe had potential. Second time I made this, I cooked the asparagus as noted and removed them from the pan. Proceeded to cook the mushrooms in the same pan with 1 tablespoon of low sodium teriyaki sauce, a turn of good red wine, 3 cloves of garlic, chicken broth, pinch of red pepper or a dash of black pepper until mushrooms were lightly browned. As the wine reduces, it enhanced the mushrooms, so simmer them slowly to preserve the wonderful flavor that will tantalize your taste buds! Drained the pasta (do not rinse), added the asparagus and mushroom mixture and tossed with the Parmesan. Would go well with sliced chicken breast for a light dinner. So much better and now worthy of 4 stars!
I love this recipe. I altered it to fit our dairy free needs & it was SO good! I used cashews for the alfredo sauce. I used vegetable broth & vegan Parmesan cheese also.
Added a pinch of cayenne pepper. Also a sharp cheddar added a nice depth to the flavor. Excellent dish. I will be making again. Might try broccoli next time.
As others have noted, this dish is awfully bland without a lot of modifications. My wife took one look at the recipe and predicted failure because of a lack of herbs and spices and, sure enough, she was right. The lesson for me is to read the comments attached to any recipe before trying it myself. The only change I made was to use spaghetti rather than angel air (which we didn’t have), but I don’t think that made much of a difference, if any. I probably won’t be making this again.
I love cheerios.
so good
Really great quick meal! Would be great with some grilled chicken added to the top
So good! Added more Parmesan than the recipe called for. I’ll definitely be making this again soon.