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Bucatini With Mushrooms & Asparagus

March 25, 2014 by Kristin

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Runny Egg Pasta

I contemplated a few dishes during my traffic-filled journey to the market this afternoon.  No Recipes’ Parsley Pasta was on my mind.  Eating Well’s Asparagus-Mushroom Mini Lasagnas was printed and tucked in my purse.  And as I walked through the store, somewhere between the produce department and the noodle aisle, I decided to make a hybrid of the two.

Sauteed Mushrooms & Asparagus

I picked up a brown paper bag filled with semolina bucatini {the thickest noodle I had ever seen}, veggies, and parmesan.  And then I rushed through the checkout line, excited to put all of these ingredients together, and even more excited to put an egg on it.

Bucatini with Mushrooms & Asparagus

I haven’t yet mastered how to fully cook the whites of an egg and still keep the yolk extra sunny.  But egg aesthetics aside, I thought it turned out beautifully.  A veggie-filled, protein-topped, totally tasty dinner.

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Bucatini with Mushrooms & Asparagus

By Kristin Published: March 25, 2014

  • Yield: 3 Servings

I contemplated a few dishes during my traffic-filled journey to the market this afternoon.  No Recipes' Parsley Pasta was on my …

Ingredients

  • 6 ounces bucatini noodles or any other noodle
  • 4 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 8 ounces baby bella mushrooms sliced
  • 1-1/2 cups chopped asparagus
  • 3 eggs cooked over-medium
  • 1/2 cup shredded parmesan cheese
  • salt & pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and prepare noodles per the package instructions.
  2. Place a medium-sized frying pan over medium-high heat.
  3. Add olive oil and garlic until garlic is just starting to brown.
  4. Add chopped asparagus and sliced mushrooms to the oil and cook for 8 to 10 minutes, until veggies are softened and lightly browned.
  5. Add salt and pepper to the veggies.
  6. Prepare the over-medium eggs.
  7. When noodles are finished, place them in a large bowl.
  8. Add the parmesan cheese and veggie mix to the noodles and stir.
  9. Place 1/3 of the noodles on a plate and top with 1 over-medium egg and serve.

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    Filed Under: Main Dish Recipes, recipes Tagged With: dinner, egg, noodles, pasta, recipe, vegetarian

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    Comments

    1. Lys says

      March 25, 2014 at 12:58 pm

      What market did you pick them up at? The brown paper bag through me off and I know via your blog you’re usually a Whole Foods shopper…And I’m in Austin as well and am always looking for fun little markets with unique fresh food!

      • Kristin says

        March 26, 2014 at 9:20 pm

        I bought the noodles at Central Market. They have a couple brands that look a little more homemade 🙂

    2. Mad Betty says

      March 25, 2014 at 5:21 pm

      This looks so good! How did you like the bucatini noodles? They are so thick that I find them easier to eat with chopsticks.

      • Kristin says

        March 26, 2014 at 9:18 pm

        I loved them, but they were definitely super difficult to eat with a fork. I would have never thought to use chopsticks – thanks!

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