Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Fresh mushrooms, asparagus, and winter squash are flavorful combination. This main-dish recipe is as creamy and sophisticated as any fine northern Italian dish.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook and stir mushrooms, garlic, and rosemary in olive oil over medium heat for 4 to 5 minutes or until the mushrooms are tender. Stir in wine, broth, whipping cream, and salt. Bring to boiling; reduce heat and boil gently, uncovered, about 4 minutes or until sauce is the consistency of light cream and the total mixture is reduced to 1-1/2 cups; set aside.

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  • Meanwhile, in a large pot cook pasta according to package directions, except add squash during the last 7 minutes of cooking. Add asparagus during last 2 minutes of cooking. Drain. Return to the warm pot. Add mushroom mixture and Parmesan cheese; toss to coat.

Nutrition Facts

479 calories; fat 16g; cholesterol 89mg; saturated fat 7g; carbohydrates 70g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 15g; vitamin a 7337.1IU; vitamin c 25.4mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 5.7mg; vitamin b6 0.4mg; folate 169.3mcg; vitamin b12 0.2mcg; sodium 354mg; potassium 589mg; calcium 171.6mg; iron 3.4mg.
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