Pasta with Asparagus and Mushroom

I was at the farmer's market the other day and came across some beautiful locally grown shittake mushrooms and asparagus. And I thought I should totally remake my asparagus with mushroom pasta. The shiitake mushrooms are so fresh so soft that I swear I could almost eat them raw. It definitely makes a huge difference in the flavor when fresh ingredients are used!

Ingredients (dinner for 1):

1. 3 to 4 stalks fresh asparagus, ends trimmed and sliced

2. 1/4 cup sliced mushrooms

3. 1/4 small yellow onion, diced

4. 2 cloves garlic, mashed

5. Pinch of ground coriander

6. Pinch of onion powder

7. Pinch of dried thyme

8. Pinch of salt and pepper

9. 1/2 cup cooked fusilli

Method:

1. Bring a pot of water to boil, salt it and cook the fusilli until almost al dente

2. Heat 2 tablespoons of water in a saucepan. Add mashed garlic and diced onion and saute for about 2 to 3 minutes.

3. Add mushrooms and season with coriander, onion powder, salt, pepper and thyme. Cook covered for about 2 to 3 minutes

4. Add asparagus, stir fry to mix well and cook covered for another 2 to 3 minutes. Add another tablespoon of water if needed to prevent the saucepan from drying

5. Add cooked pasta and season with salt and pepper as desired

6. Stir fry for another 3 to 4 minutes until pasta is al dente and thoroughly combined with the rest of the ingredients

7. Turn off heat and ready to serve

Nutritional value of this recipe

This recipe makes 1 serving for a quick week night dinner. This dinner is super low in saturated fat and the calories count for this dinner is also a super low 200 while being an excellent source of thiamin, iron (26%*), Vitamin A (15%*) and Vitamin C (16%*).

* based on a 2,000 calories per day diet