Penne with Asparagus and Mushrooms

4 tbsp grated Parmigiano-Reggiano cheese, divided

¼ tsp sea salt, plus more to taste

Fresh ground pepper, to taste

12oz asparagus

1 sm package of sliced baby portabella mushrooms

8 oz whole-grain penne

2 tsp olive oil, plus 1 tbsp

 

Bring to boil a pot of water, and add ¼ tsp sea salt and 2 tsp olive oil to the water.  Once the water begins to boil, cook the penne according to directions.

 

In a small sauté pan, spray with olive oil (I use a mister that you have to pump).  Once heated, add the mushroom, and stir until softened (about 3 to 4 minutes).  Slice asparagus into 1” pieces, and then add these to the pan.  Continue to cook, stirring until asparagus is tender, but still firm (about 2 to 3 more minutes). 

In a separate bowl, add penne, the asparagus and the mushrooms.  Season to taste with salt and pepper.  Add in 1 tbsp of the olive oil, and mix until coated.  Distribute on 4 plates, and top each with 1 tbsp of the grated Parmigiano-Reggiano.  Buon appetito!

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~ by Greg Vick on November 11, 2010.

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