Scrumptious Sundays

Asparagus and Mushroom Rigatoni

courtesy of Runner's World with a few Hendricks alterations

5 tablespoons extra virgin olive oil, divided
5 cloves garlic, thinly sliced
2 pkgs crimini mushrooms, stemmed and sliced
1 pound asparagus, cut into 1-inch spears
1 pound rigatoni pasta
2 tablespoons fresh parsley, chopped
2 tablespoons lemon zest
1/4 cup parmigiano reggiano, grated
Salt and pepper to taste

In a large pot, boil six quarts salted water.

Heat three tablespoons of oil in a large saucepan over medium-high. Add garlic. When it turns gold, add mushrooms. Season with salt and pepper. Saute mushrooms until darkened, about five minutes. Add asparagus and toss gently to coat, sauteing a few minutes more.

Add pasta to boiling water and cook 10 minutes.

Turn heat under the saucepan to high and add a cup of pasta water. Cook until water reduces by half, about thirty seconds. Lift pasta from water with slotted spoon and add it to the skillet. Toss over high heat for one minute.

Turn off heat and toss with parsley, lemon zest, and cheese. Drizzle with remaining olive oil. Serves six.