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
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!