Serves 5


8 ounces of baby portabella mushroom caps (sliced)

8 ounce bag of frozen asparagus spears

1 small white onion (finely diced)

4 cloves of garlic (minced)

5 tablespoons of olive oil

10 ounces of penne pasta (we used Modern Table Meals Mixed Lentil Penne)

Shredded Parmesan Cheese

Salt to taste


  1. Cook pasta according to package, drain and toss with 2 tablespoons of olive oil
  2. Heat 2 tablespoons of olive oil in large skillet
  3. Add mushrooms to skillet and sauté until tender
  4. Remove mushrooms and drain excess liquid from skillet
  5. Steam asparagus according to package
  6. Once cooked, allow asparagus to cool slightly (to allow for handling)
  7. Cut asparagus spears into bite sized pieces (1 inch in length)
  8. Heat remaining tablespoon of olive oil in skillet
  9. Add garlic and onion and sauté until translucent
  10. Add asparagus and mushrooms to skillet and continue to sauté (about 1-2 minutes until flavors are blended and mixture is heated through)
  11. Add sautéed mixture to pasta and gently toss to combine
  12. Salt to taste and sprinkle with parmesan cheese
  13. Serve immediately


2 thoughts on “Asparagus & Portabella Penne

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