Description
This pasta is perfect for weeknights when you just want an easy meal that tastes great and is easy to clean up!
From Julie Deily of The Little Kitchen.
Ingredients
- 1 pound White Or Baby Bella Mushrooms, Sliced
- 12 ounces, weight Bowtie Pasta
- 4 cloves Garlic, Smashed And Peeled And Then Thinly Sliced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Olive Oil
- 3-½ cups Water
- 1 pound Asparagus, Ends Trimmed And Cut Into 6 Or 8 Even Pieces
- 2 Tablespoons Salted Butter
- ¼ cups Heavy Cream
- Freshly Grated Parmigiano-Reggiano Cheese, For Serving
- Cooked Bacon, Crumbled, For Serving (optional)
Preparation
Add mushrooms, bowtie pasta, garlic, salt, pepper, water and olive oil to a large sauce pan. Bring to a boil over high heat. Cook pasta, stirring constantly, for about 5 to 6 minutes and then add asparagus.
Cook for another 3 to 4 minutes and then add butter and heavy cream. Lower heat to low, mix thorough and continue cooking until pasta is al dente, another 2 to 3 minutes. Season with salt and pepper to taste if necessary.
Recipe inspired by Martha Stewart’s One-Pot Penne Pasta.
