Description

Stanley Tucci’s Asparagus Mushroom Pasta brings the vibrant soul of Italy directly into your home kitchen. This dish celebrates the rustic elegance of simple ingredients, offering a flavor profile that is both earthy and bright, with tender-crisp asparagus and savory mushrooms, all bound by a silky light sauce.

Ingredients

Scale

1 lb Dried Pasta
1 bunch Fresh Asparagus
10 oz Cremini Mushrooms
4 tbsp Extra Virgin Olive Oil
3 cloves Garlic Cloves
1/2 cup Pecorino Romano
1/2 tsp Red Pepper Flakes
1/4 cup Fresh Parsley
1 cup Pasta Water

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Instructions

Prepare the Pasta: Bring a large pot of heavily salted water to a rolling boil and cook the pasta according to package directions until just al dente
Sauté the Mushrooms: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and let them brown undisturbed for 2-3 minutes
Add Aromatics and Asparagus: Lower the heat to medium, add the remaining olive oil, sliced garlic, and red pepper flakes. Sauté for one minute, then add the asparagus and cook for 4-5 minutes until tender-crisp
Reserve the Liquid Gold: Scoop out one cup of pasta water before draining the pasta
Combine and Emulsify: Add the drained pasta to the skillet with the vegetables, pour in half of the reserved pasta water and half of the grated cheese. Toss vigorously over low heat
Final Adjustments: Toss until a creamy sauce coats the pasta, adding more water if needed, then stir in the parsley and remaining cheese
Serve: Plate the pasta immediately with an extra drizzle of olive oil and a crack of black pepper

Notes

Ensure the pasta water is well-salted for the best flavor.

Don't overcrowd the mushrooms to ensure they sear properly.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 10 mg