Asparagus and Baby Bellas in Creamy Farfalle


I’m always looking for tasty ways to get my family to enjoy meatless meals.  In my house it’s boys against girls.  My daughter will eat just about every vegetable around whereas, my  husband and son seemed to have formed the “we want meat” team.  I think they  just like to pretend they don’t enjoy a meatless meal just to tease me.  Just in case I’m wrong, I do try to find combinations that will be filling and nutritious.  The last thing I want is for them to leave the table still feeling hungry or unsatisfied.

Following along with the trend of meatless monday… I proclaim Monday’s in our house to be Meatless Meals. I’m usually prepared but with the holidays my food shopping has slid down the priority ladder.  I was lucky enough to have some mushrooms and asparagus  on hand so there it was, a meal destined to be made…

Asparagus contains…

  • Vitamin A
  • Vitamin K
  • Low Calorie ( 27 calories per cup)

Vitamin K is important for proper blood clotting and plays  role in maintaining bone health.

RDA for Vitamin K:

  •  Men- 120 mcg
  •  Women- 90 mcg

Food Sources:

  • Asparagus
  • Kale
  • Spinach
  • Broccoli
  • Cabbage
  • Brussel sprouts
Source: Academy of Nutrition and Dietetics



Creamy Farfalle with Aspargus, Baby Bellas and Walnuts

Adapted from Everyday Italian


1 pound farfalle pasta

1 tablespoon butter

1 tablespoon olive oil

1 pound baby bella mushrooms, thinly sliced

1 pound asparagus, trimmed, cut into 1-inch pieces

1/2 teaspoon black pepper

1/2 teaspoon garlic salt

1/2 cup mascarpone cheese

1/2 cup walnuts, toasted

1/4 cup grated Parmesan


Bring a large pot water to a boil. Add the farfalle and cook until al dente about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, add olive oil and butter in a heavy large skillet over medium heat. When butter is melted add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Season mixture with pepper and garlic salt. In a large bowl add mascarpone cheese. Top mascarpone with warm pasta, toss until the cheese coats the pasta, add the reserved cooking liquid to moisten if needed. Mix in asparagus, mushrooms, and parmesan cheese. Stir in toasted walnuts. Sprinkle with Parmesan cheese and serve.


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