Asparagus and Mushroom Primavera with LAND O LAKES® Alfredo Sauce

Yield: 9 servings | Serving Size: 1 1/3 cups

Asparagus and Mushroom Primavera Recipe


  • 1 pound (7 cups) | Dry cavatappi, campanelle or penne pasta
  • 2 ounces (1/4 cup) | Land O Lakes® Clarified Butter
  • 1 pound 8 ounces | Fresh asparagus, trimmed, cut into 1-inch pieces
  • 1 teaspoon | Pepper
  • 1 teaspoon | Salt
  • 12 ounces (3 cups) | Sliced fresh mushrooms



Cook and drain pasta in salted water according to manufacturer's directions; set aside.


Heat 1 ounce Clarified Butter in large sauté pan. Add asparagus; sauté until crisp-tender. Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Remove from pan; set aside.


Heat remaining 1 ounce Clarified Butter in same pan. Add mushrooms and garlic; sauté until softened. Season with remaining 1/2 teaspoon black pepper and 1/2 teaspoon salt. Stir in stock. Add Alfredo Sauce and red pepper flakes; stir to combine. Add asparagus and cooked pasta. Cook and stir until pasta is coated with sauce and mixture is heated through. Serve sprinkled with Parmesan.

Recipe Tips

Tip #1

To make this dish even saucier, stir in additional Alfredo Sauce along with a smaller amount of chicken stock.

Tip #2

Sprinkle each serving with crumbled baked prosciutto for a bit of crunch.

Nutritional Information

  • Serving Size1 1/3 cups
  • Calories240 calories
  • Fat 8 grams
  • Sat. Fat 4.5 grams
  • Trans Fat grams
  • Cholesterol 21 milligrams
  • Sodium 488 milligrams
  • Carbohydrates 35 grams
  • Dietary Fiber 3.5 grams
  • Sugars 4 grams
  • Protein 11 grams
  • Vitamin A 741 IU
  • Vitamin C 5 milligrams
  • Calcium 132 milligrams
  • Iron 3 milligrams

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