Mushrooms and asparagus provide B vitamins and pesto contains heart healthy unsaturated fat. "The pesto will keepin the refrigerator for a week," says Phillipe Forcioli, the author of this recipe. (From Runner's World, June 2012 issue)
Make the pesto by pureeing the first seven ingredients till medium smooth.
Boil a pot of salted water. Add pasta.
Five minutes later add asparagus.
In a sauté pan, heat olive oil over medium heat.
Add portobello; cook till tender (seven minutes).
When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.
Transfer pasta and asparagus back to to the pot along with half of the reserved water.
Mix in pesto.
Drizzle with remaining water, and top with portobello and parsley.
Don't forget the freshly grated Parmesan!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 716 | ||
Calories from Fat: 298 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.1mg | 1 % | |
Potassium 789.4mg | 21 % | |
Total Carbohydrate 98g | 29 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 82.5g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
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