Name: Tagliatelle with Mushrooms and Asparagus
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp extra-virgin olive oil (divided, plusmore to taste); 2 cloves garlic (smashed); 7 thin asparagus (spears); 2 1/2 cups sliced button mushrooms; 3/4 cup dry white wine; salt and freshly ground black pepper; 1 (16 ounces) package tagliatelle pasta; 5 tbsp grated Parmesan cheese

Tagliatelle with Mushrooms and Asparagus

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 268 kcal

Ingredients

2 tbsp extra-virgin olive oil divided, plusmore to taste
2 cloves garlic smashed
7 thin asparagus spears
2 1/2 cups sliced button mushrooms
3/4 cup dry white wine
salt and freshly ground black pepper
1 (16 ounces) package tagliatelle pasta
5 tbsp grated Parmesan cheese

Notes

Evacuate the intense parts of the bargain’s lances and hack into 1-inch pieces. Hold the tips.

Heat 1 tablespoon oil in a massive pot over medium-low heat and cook garlic until light brilliant, 1 to 2 minutes. Include asparagus pieces and cook over medium heat, regularly mixing, until relaxed, around 5 minutes. Mix in mushrooms and coat well with oil. Pour in the wine and cook until fluid dissipates approximately 4 minutes. Include saved asparagus tips and cook for 2 minutes. Dispose of garlic and season sauce with salt and pepper.

Meanwhile, fill an enormous pot with gently salted water and bring to a moving boil. Cook tagliatelle at a boil until delicate yet firm to the chomp, around 8 minutes. Channel, holding a portion of the cooking water.

Add the tagliatelle to the pot with the sauce, hurl, and cook everything over high heat for 30 seconds to 1 moment. Shower with staying olive oil and add some cooking water to thin sauce disseminate tagliatelle on serving plates and sprinkle with Parmesan cheese.

Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g

Keyword Mushrooms and Asparagus, Tagliatelle