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Author Notes: My new passion right now is mindful and healthy cooking. I've been focusing on using whole grain or gluten free products with fresh local produce. This recipe is from a 'what do we have in the fridge' night and turned out so well that I have made it many times since its inception. —Jaxmccaff
- 1 bunch asparagus
- 1 cup cremini mushrooms
- 3/4 cup Pancetta, cubed
- 2 Roma Tomatoes, seeds removed, diced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 cups Brown Rice Penne
- Crumbled Goat Cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Set pot of water to boil on stove. Once boiling add pasta. Brown rice pasta takes about 10 minutes to cook. With rice pasta, it is important to rinse in cold water after cooked.
- Cook pancetta in frying pan over medium heat. Once browned and fat has rendered, remove and set aside. Drain fat, leaving about a tsp in the pan along with any leftover pancetta bits.
- In same pan, cook garlic for 1 minute. Add asparagus and mushrooms. Season with salt and pepper. Saute for about 4-5 minutes, until tender. Remove from pan and set aside.
- Add olive oil to same pan. Once heated, add tomatoes and herbs. Cook for about 5 minutes, until tomatoes are softened. Add asparagus, mushrooms and pancetta back to the pan. Add the sauce. (I used a sauce that I picked up at a local farmers market. It had a good kick of spice to it which worked well.) Simmer on low until pasta is finished cooking.
- Add cooked pasta to the other ingredients and blend to ensure tomato mix is well distributed with the pasta.
- Serve in pasta bowls and top with crumbled goat cheese.