Dr Oz: Oprah Asparagus Pasta With Morels & Mint Pesto Recipe

Dr Oz: Oprah Asparagus Pasta With Morels & Mint Pesto

Oprah explained to Dr Oz during their hour-long conversation, that she can relate to anyone who turns to food instead of facing their emotions. Over the years, Oprah has learned how to deal with that feeling of anxiety that she used to tackle with food. Now, she’ll let herself feel that feeling and try to understand why she’s getting the cravings she has. She never gave up because she continued to believe, knowing she could get to the point she’s at now.

Oprah can now say she is happier, healthier, and content, which allows her to be so full of the joy to be alive. Well stated, Oprah! She was then thrilled to share one of her favorite recipes that is Weight Watchers friendly, but a great, healthy dish even if you’re not following their food plan.

To get the recipe, click next page.

Dr Oz: Oprah Asparagus Pasta With Morels & Mint Pesto Recipe Ingredients

• 12 jump asparagus spears – woody ends removed
• 8-oz fresh angel-hair pasta
• 8 fresh mint leaves – cut into thin strips
• zest of 1 lime
• 1 1/2 C morel mushrooms
• 1 tbsp extra-virgin olive oil
• salt and freshly ground black pepper
• 2-oz Pecorino Romano cheese – grated
• 4 lime wedges

Dr Oz: Oprah Asparagus Pasta With Morels & Mint Pesto Recipe Directions

1. Clean the morel mushrooms by filling a bowl with cold water
2. Add the mushrooms and stir them around in the water then remove
3. Repeat with two more water changes
4. Dry with paper towels and cut the mushrooms in half lengthwise
5. Cut the tips off the asparagus
6. Use a mandolin or vegetable peeler to cut the asparagus into long, julienne strips
7. Heat the oil in a large saute pan over medium-high heat until just smoking
8. Add the mushrooms and asparagus tips then saute for 5 minutes, until softened and lightly browned
9. Meanwhile, bring the water to a boil and add the pasta
10. Cook for 30 seconds less than al dente, according to package directions
11. Add the asparagus “noodles” and cook for 30 more seconds
12. Drain and save some of the cooking liquid
13. Add the pasta and asparagus “noodles” to the pan with the mushrooms and season with salt and pepper
14. Toss well and add some of the saved cooking liquid to moisten if necessary, then toss in the mint
15. Spoon the pesto into the bottom of four large bowls
16. Add the pasta and grate some cheese on top
17. Finish with lime zest and serve with a wedge of lime