The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Creamy Mushroom-Asparagus Pasta Toss
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- #33614
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
8 ounces bow ties, ziti or other medium pasta shape, uncooked
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups sliced button mushrooms
1 1/2 tablespoon all-purpose flour
1 1/2 cup skim or 1% milk
2 tablespoons Dijon mustard
salt and freshly ground black pepper
directions
Cook pasta according to package directions; two minutes before the pasta is done add asparagus.
While pasta is cooking, coat a 10-inch skillet with cooking spray; place over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally.
Reduce heat to medium. Sprinkle flour over mushrooms; continue cooking 1 minute, stirring constantly. Add milk and mustard; simmer about 2 minutes or until sauce thickens.
Drain pasta and asparagus; return to pot. Add mushroom mixture; toss to coat. Season with salt and pepper to taste. Serve immediately.
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nutrition data
276 calories, 2 grams fat, 53 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more pasta with asparagus recipes
reviews & comments
Can you freeze this?
March 27, 2012
Have made this 3 times in a month since asparagus is in season. On a low fat diet, so the low fat milk makes a great cream sauce. Because of the Dijon, no other flavoring is needed. So easy, quick, and reheats well, just add a little more milk.
March 30, 2008
This is easy and delicious. The "cream" sauce couldn't be easier, and the dijon is really nice. I took the liberty of substituting half and half for 1/4 cup of the milk, and using garlic and thyme with the mushrooms. I also sprinkled fresh Parmesan over the top.