Asparagus Mushroom And Salmon Penne Recipes

WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
• Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
• Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a large pot, prepare pasta according to package directions until al dente.
• Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
• Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
• Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

PENNE WITH ASPARAGUS AND MUSHROOMS

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

ASPARAGUS, MUSHROOM, AND SALMON PENNE

Steps:

• Prepare pasta as directed. Cover and keep warm. In large skillet, melt 2 Tbs butter and saute peppers and asparagus for about 3 minutes. Chop salmon into cubes and add to mixture. Cover and continue cooking for 5 minutes. Add mushrooms last, to keep slightly firm. In saucepan, add 2 Tbs butter and wine, lemon, dill, parsley, broth, and cream. Bring to a boil. Add cornstarch mixture to broth. Add cream. Allow to thicken, stirring constantly. Add sauce to salmon mixture and toss. Spoon over warmed penne pasta. Garnish with slivered fresh baby spinach.

CREAMY ASPARAGUS & SALMON PASTA

Steps:

• Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
• When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
• While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
• Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
• Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...

Steps:

• Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
• Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
• Transfer the sausage with a slotted spoon to a bowl and set aside.
• Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
• (If you like it spicy, add more red pepper flakes)!
• Cook over medium heat for 3 minutes, stirring to mix well.
• Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
• Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
• Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
• If you have too much liquid, thicken with the corn starch, not enough add water.
• Serve immediately with freshly grated cheese.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.