Well I have had a long day.....locked my keys in the car with the car running....so BLONDE. So today I have to give you all an easy recipe because my head is obviously not screwed on right.
This is Rachel's favorite dish that I make. In fact in my three ring binder of recipes it is called "Rachel's Favorite". It a mushroom and asparagus pasta dish. It is also a good one for all of us in keeping with our Lenten promise for no-meat Fridays.
Again this is a recipe you can change up by changing the vegetables. You should use a hearty vegetable that can stand up to 10-15 minutes of cooking like cauliflower for example.
Ingredients:
1 box penne pasta
5 tbl unsalted butter
1 lb of mushrooms either button or cremini quartered
1 lb asparagus chopped into 1/4 in pieces
1 clove garlic minced
1 shallot minced
1 cup mascarpone cheese
1/4 cup heavy cream
1/4 tsp nutmeg
salt
pepper
parmesan cheese
1/2 cup walnuts toasted and chopped (optional)
While making the sauce, cook pasta in boiling salted water until al dente and drain
Meanwhile melt butter in a large saute pan over medium heat. Add shallot and cook 2 minutes. Add garlic and cook 1 minute. Add the mushrooms and saute until the water from the mushrooms is mostly gone, about 5-7 minutes. Add the asparagus and cook about 5 minutes. Stir in mascarpone cheese, heavy cream, nutmeg and let it cook until it thickens a bit about 4 minutes. Remove from heat. Add the pasta and toss in the mixture to combine. Taste the sauce, if it needs salt and pepper add to taste. I like a little kick so I add pepper for sure. Add the walnuts if you desire. Serve with a nice crusty Italian bread.
ENJOY!
Friday, March 19, 2010
MY RACHEL'S FAVORITE
Popular Posts
-
Today, the Mai Tai Tahiti the most popular beverage, and has served in all restaurants and bars. Requires careful selection of the tropical...
-
Yes shrimp is low in calories...about 6 per shrimp ......not so good in a iodine and cholesterol...but in moderation....the slaw.... the sl...
-
All this is very simple. Suffice to do was change the same old same old in Margarita Jello shots . its Work. But as Margarita Jello shot wa...
-
Do Not make the face you are making at the thought of a kinda fried chicken and YOGURT! Yogurt does add a ton of flavor to dishes without o...
-
A good friend passed this one along to me. Blood and Sand was created from the 1922 classic silent movie of the same name starring Rudolf V...
-
This is a take on the traditional grasshopper cocktail with a twist. So rich and creamy with the creme de menthe and white creme de cacao.....
-
It's Columbus Day Weekend!!!!! Trees changing color, Fall crisp air...and just one more reason to celebrate being (at least partially) I...
-
ARE YOU HOT YET? So I have been very busy trying to get my yard in shape so I can go to Maine to get THAT yard in shape...aaauuugggh! The hu...
-
Hope everyone had a marvelous Thanksgiving. I certainly did! Now begins all of our Christmas Holiday cocktails...yum! This makes a great pre...
-
Salsa is great on so many foods...from anything Mexican to steak to egg frittatas! You can freeze this for 3-4 months or it lasts in the ref...
0 comments:
Post a Comment