Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Asparagus-Mushroom Primavera

The vegetables are cooked in a light wine sauce and served with multigrain pasta for this fresh vegetarian meal.

3.0 by 6 people
6,338 views
Rate me!
  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Prep: 15 mins
  • Cook: 5 mins

Asparagus-Mushroom Primavera

Ingredients

Directions

  1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.
  2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.
  3. Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.
  4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

From the Test Kitchen

Lunch Tomorrow:

Make all of the pasta according to packaged directions. Toss any leftover pasta with light Italian salad dressing, cooked chicken breast, fresh vegetables, and fresh basil for a spring pasta salad.

Cost-Saving Tip: If you are not a wine-drinker it would be silly to by a bottle of wine, only to use 1/4 cup. Use reduced-sodium chicken broth for the liquid instead of wine.

Convenience Tip: Rather than pealing and mincing the garlic cloves yourself, you can use 2 teaspoons of bottled minced garlic- a small jar found in the produce section.

Substitution Tip: Take this dish from weekday to holiday by using exotic mushrooms, such as shiitake, cremini, and/or oyster.

Nutrition Facts (Asparagus-Mushroom Primavera)

    Per serving:
  • 304 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 8 mg chol.,
  • 205 mg sodium,
  • 43 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...