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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil for the pasta. | 2. Combine the asparagus, 1/4 cup of stock and 1/4 teaspoon salt in a large skillet. Cover and cook over medium heat until al dente, 3 to 5 minutes. Transfer to a bowl with any remaining stock. Set aside. | 3. In the same skillet, heat the 1 1/2 tablespoons of oil with the garlic and onion over low heat. Cover and cook until the vegetables soften but do not brown, 3 to 4 minutes. Stir in the red pepper flakes. Add the mushrooms, and raise the heat to medium-high. Cook until the mushrooms are lightly browned and softened, about 5 minutes. If mushrooms begin to stick to the bottom of the pan, add 2 tablespoons stock and stir to release. Add the peas, the rest of the stock and 1 tablespoon of the parsley. Remove from the heat and set aside. | 4. Add the pasta to the boiling water and cook about two-thirds of the way, about 6 minutes. | 5. Remove 1 cup of pasta water and add it to the skillet with the vegetables. Drain the pasta in a colander, and add it to the skillet. Bring liquid to a boil; cook until reduced by about one-half. Add all but about 2 tablespoons of the Parmesan cheese, the asparagus, 1/2 teaspoon salt, 1/4 teaspoon pepper and the spinach. Cook, tossing with tongs, until the liquid is reduced and thickened and the spinach is wilted, 1 to 2 minutes. | 6. Divide the pasta among 4 bowls, and sprinkle with scallions and sun-dried tomatoes. Drizzle each with 1/2 teaspoon oil, and sprinkle with the remaining cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	3/4			26.7903	3.572	1.2119	0.8505
asparagus	1	lb	cut	90.7186	17.5994	9.979	0.5443
chicken stock	1	can		129.5352	12.7016	9.0675	4.3178
salt	1/4	teaspoon		-	-	-	-
pepper				-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
garlic clove	4		sliced	100.8667	0.0	22.44	0.5667
red onion	1/4		chopped	16.0	3.736	0.44	0.04
red pepper flake	1/8	teaspoon		100.8667	0.0	22.44	0.5667
shiitake mushroom	4	ounces	stemmed sliced	38.5553	7.6997	2.5401	0.5557
cremini mushroom	4	ounces	trimmed cut	100.8667	0.0	22.44	0.5667
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
sun tomato	2	pieces	sun-dried	100.8667	0.0	22.44	0.5667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese	1/2	cup	chopped	148.0	16.0	16.0	2.0
baby spinach	6	ounces		39.1223	6.1745	4.8648	0.6634
scallion	2		chopped	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.