Asparagus and mushroom rigatoni

[Guest guest]

[Ed.--This also works great with other mushrooms. And if company's coming,

I like to top dishes like this with a few toasted pecans or cashews if I have

'em.]

 

-Begin Recipe Export-

QBook version 1.00.14

Title: Asparagus and Mushroom Rigatoni

Keywords: pasta, asparagus, brunch, healthy, vegan option

 

5 Tbsp. extra-virgin olive oil, divided

3 cloves garlic, thinly sliced

3/4 pound fresh shiitake mushrooms, stemmed and sliced

1/2 pound asparagus, any woody ends removed, cut into 1 " lengths

1 pound rigatoni pasta

2 tablespoons fresh parsley, chopped

2 tablespoons lemon zest

1/4 cup grated parmigiano reggiano [or ordinary Parmesan,

or your favorite vegan substitute]

Salt and pepper to taste

 

In a large pot, boil six quarts salted water. Heat three tablespoons of oil in

a large skillet over medium-high heat.

 

Add garlic to oil. When it turns gold, add mushrooms. [Ed.--I prefer to add

garlic only a minute or two before the end of cooking. Seems to me the flabor

is better.] Season with

salt and pepper. Saute mushrooms until darkened, about five minutes. Add

asparagus

and toss gently to coat, sauteing a few [no more than 2 or 3!] minutes more.

 

Meanwhile, add pasta to boiling water and cook 10 minutes.

 

Turn heat under the skillet to high and add a cup of the pasta water. Cook until

water

reduces by half, about thirty seconds. Lift pasta from water with slotted spoon

[or tongs]

and add it to the skillet. Toss over high heat for one minute. Turn off heat and

toss with parsley, lemon zest, and cheese. Drizzle with remaining olive oil.

Posted by bethieruns to cookingupvegetarian , source

not credited.

 

Rain

@@@@

\\\\\

[Guest guest]

Hi Rain. Running out of ideas once again, we had the Asparagus and Mushroom

Rigatoni for dinner today, and it was sooooo good. Thank you so much.

And also for all the other wonderful recipes. What can I say? I owe you a big

" thank you " for keeping this group alive.