This healthier spaghetti recipe is light on the fat and loaded with tender asparagus. In this veggie pasta recipe from Cook Snap Savour, butter is browned to create more flavor so you can use less, and small bits of cooked bacon pair beautifully with rehydrated shiitake mushrooms.
1 cup Dried Shiitake Mushrooms, soaked in water, soaking water reserved
200g Asparagus, trimmed of woody ends, sliced on a diagonal about 2-inches in length
2 slices Bacon
8 oz Spaghetti
2 tbsp (28g) Unsalted Butter
3 leaves Fresh Sage, optional
3 tbsp Mushroom and Sage Olive Oil, or regular Olive Oil
2 tbsp White Wine
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