Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)
Heat large pan. Add olive oil and sauté onions and garlic. Add mushrooms and sauté until brown on edges. Remove.
As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.
Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (16%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 124.6mg||38 %|
|Sodium 124.6mg||4 %|
|Potassium 620.9mg||16 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 88.5g|
|Protein 20.9g||30 %|
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: 531
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