WHOLE-GRAIN PASTA WITH MUSHROOMS, ASPARAGUS AND FAVAS
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water while you shell the favas. Fill a bowl with cold water. When the water comes to a boil, salt generously and add the asparagus. Blanch thin stalks for 3 minutes, thicker ones for 4 to 5. Transfer to the cold water, drain and cut into 1-inch pieces. Set aside.
- Bring the water back to a boil and add the favas. Boil 3 to 5 minutes, depending on the size of the beans. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the shallot. Cook, stirring, until translucent, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add salt and pepper to taste. Continue to cook, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes. Stir in the asparagus and favas and remove from the heat but keep warm.
- Bring the water in the pot back to a boil and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, use a ladle to transfer 1/2 cup of the pasta cooking water to the pan with the vegetables and another 1/2 cup to a bowl, in case you want more to moisten the mixture. Drain the pasta and toss at once with the vegetables and basil. Add more of the cooking water if desired. Serve hot, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 7 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 811 milligrams, Sugar 18 grams
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Mdfaysal Mollah
[email protected]This is one of my favorite pasta dishes. It's so flavorful and easy to make.
Keyia Thomas
[email protected]I'll definitely be making this dish again.
Rose Catcher
[email protected]Yum!
Young Vipper
[email protected]This is a healthy and satisfying meal. It's a great option for lunch or dinner.
Shahzad Ahmed
[email protected]I love the combination of flavors in this dish. The mushrooms, asparagus, and fava beans all complement each other perfectly.
Rafiq Matthysen
[email protected]This dish is easy to make and it's ready in under 30 minutes. It's a great option for busy weeknights.
Sawyer Scott
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get more vegetables into your diet.
Rana Dayyaan
[email protected]This is a great recipe for using up leftover vegetables. I had some asparagus and fava beans that were about to go bad, and this dish was the perfect way to use them up.
Rabab Nour
[email protected]I'm not a big fan of mushrooms, but I loved them in this dish. They added a lot of flavor.
Hu Mg
[email protected]I made this dish for a dinner party and everyone raved about it. It's a great recipe for special occasions.
Percy Raduba Manenzhe
[email protected]I followed the recipe exactly and it turned out perfectly. The pasta was cooked al dente and the vegetables were tender-crisp.
Catherine Hawkins
[email protected]This pasta dish was a hit with my family! The combination of mushrooms, asparagus, and fava beans was delicious, and the whole grain pasta made it a healthy and filling meal.