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Ingredients
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½ cup olive oil
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2 cloves garlic, crushed
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1 (10 ounce) package fresh mushrooms, sliced
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1 bunch fresh asparagus, trimmed and chopped
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1 (14.5 ounce) can pureed tomatoes
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salt and pepper to taste
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1 (16 ounce) package uncooked penne pasta
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1 cup heavy cream
Directions
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Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
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Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
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Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
Nutrition Facts (per serving)
472 | Calories |
26g | Fat |
50g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 472 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 9g | 45% |
Cholesterol 41mg | 14% |
Sodium 234mg | 10% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 5g | 16% |
Total Sugars 4g | |
Protein 12g | 23% |
Vitamin C 9mg | 10% |
Calcium 61mg | 5% |
Iron 4mg | 21% |
Potassium 408mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.