Rotelle with Assorted Mushrooms, Asparagus & Herbs
Pasta and good health does not need to be mutually exclusive — Especially when you make a dish like this that has an abundance of vegetables and fresh herbs to accompany it. The earthiness and umami of the assorted mushrooms here coupled with the perennial Spring favorite, asparagus makes this meal fresh, hearty and incredibly delicious. Pair it with your favorite wine and enjoy it as mindfully as possible to savor every single bite.
Recipe by: Arlene Jacobs
2 tbsps. extra-virgin olive oil
1 tbsp. sweet butter, or oil
1 lb. mixed mushrooms, sliced 1/8-inch
½ bunch asparagus, cut in 2-inch pieces & blanched
¼ cup finely minced shallots
2 tsps. finely minced garlic
¼ cup white wine
3 tbsps. Madeira
¼ cup chopped parsley leaves
2-1/2 tbsps. chopped tarragon
1 lb. Rotelle pasta (whole wheat is preferable)
2 tbsps. white truffle oil (optional)
½ cup (or more) grated Parmesan.
- Heat oil and butter over medium-high heat, add mushrooms, salt & pepper and cook for about 5 minutes stirring occasionally. Lower heat to medium and add shallots, garlic, and herbs (reserving some for garnish) and cook, stirring for about 2 minutes more, until wilted.
- Add the white wine and Madeira and cook over medium-high heat until the liquid is almost gone, 5-6 minutes. Add the blanched asparagus. Set aside.
- Cook the Rotelle according to package directions and drain, reserving some of the pasta liquid.
- Put the pasta into the pan over heat containing the mushrooms, season with salt & pepper and remaining herbs. Add pasta water as necessary, toss, and add the white truffle oil (optional), toss again and check seasonings.
- Serve sprinkled with the grated Parmesan.
NOTE: To blanch asparagus, plunge asparagus into boiling salted water and cook for 1-2 minutes. Drain and refresh in ice water to stop cooking. Drain and reserve.