Penne with Asparagus and Mushrooms

Recipe View In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic. (1-2 minutes)

Recipe View Add the sliced mushrooms to the skillet and cook for approximately 5 minutes, until they begin to soften and release their moisture. (5 minutes)

Recipe View Incorporate the chopped asparagus into the skillet with the mushrooms. Cook for another 5 minutes, or until the asparagus is tender-crisp and bright green. (5 minutes)

Recipe View Pour in the crushed tomatoes, stirring to combine all the ingredients. Season generously with salt and freshly ground black pepper to your liking. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer for 20 minutes, allowing the flavors to meld together beautifully. (20 minutes)

Recipe View While the sauce is simmering, bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, usually 8-10 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining. (8-10 minutes)

Recipe View Once the pasta is cooked, drain it well and add it directly to the skillet with the sauce.

Recipe View Pour in the heavy cream and gently toss everything together, ensuring the pasta is evenly coated in the creamy tomato sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Continue cooking for another 10 minutes, allowing the sauce to thicken slightly and the flavors to meld. (10 minutes)

Recipe View Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy!