Creamy Asparagus and Pancetta Penne

15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #44266

March 06, 2025



"A great one dish meal that is easy to prepare and delicious!!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (496.7 g)
  • Calories 650.9
  • Total Fat - 16.1 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 35.3 mg
  • Sodium - 1587.5 mg
  • Total Carbohydrate - 111.2 g
  • Dietary Fiber - 8.9 g
  • Sugars - 44 g
  • Protein - 16.1 g
  • Calcium - 202.5 mg
  • Iron - 2 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine the flour and butter in a bowl until a paste forms.

Step 2

Place a large high-sided saute pan over medium-high heat. Add the oil to the pan; swirl to coat. Add pancetta; cook for 2 minutes, stirring frequently. Add the mushrooms and saute for 5 minutes or until browned and the liquid evaporates. Add the wine, and cook 2 minutes or until the liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer the mixture to a plate.

Step 3

Add the stock, 2 cups milk, penne,and bay leaf to the pan. Bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas. asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in the remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in the mushroom mixture, parsley, lemon rind, and black pepper. Serve and enjoy.

Tips


No special items needed.

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