A zesty lemon cream sauce is the perfect complement to fresh asparagus and crimini mushrooms. This light and healthy pasta dish is not only delicious, but easy to prepare in less than 30 minutes.
Course
Main Course
Cuisine
Vegetarian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
Ingredients
2cupspasta
2cupsasparaguscut into 2” pieces
2cupscrimini mushroomssliced
3clovesgarlicminced
1tablespoonbutter
1tablespoonolive oil
1cupheavy cream
3teaspoonslemon zest
Parmesan cheeseshaved or grated
salt and pepper to taste
chives or parsley for garnish
Method
Cook pasta according to package directions. Drain but to not rinse.
Cut asparagus into 2″ pieces and par boil for 2 – 3 minutes.
Meanwhile, in a large skillet heat butter and olive oil over medium high until butter has stopped foaming. Add garlic and cook for 30 seconds.
Add asparagus and mushrooms and cook for 2 to 3 minutes or until vegetables are slightly tender, stirring frequently. Remove vegetables with a slotted spoon and hold to the side.
Add cream and lemon peel to the skillet. Bring to boil for 2 to 3 minutes or until mixture is reduced by one-third and is thickened. Reduce heat.
Add pasta and vegetable mixture to the cream sauce and toss well to coat.
Serve
To serve, top with shavings of Parmesan cheese, fresh ground pepper, chives or parsley, and a squeeze of fresh lemon.
Add sprinkle of red pepper flake for a little kick if desired.