Lemon Asparagus Pasta with Mushrooms
Creamy Lemon Asparagus & Mushroom Pasta with tender vegetables, bright lemon, and a rich, silky sauce, perfect for spring dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, linguine, or penne)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup sliced mushrooms (cremini or button)
1 cup heavy cream or half-and-half
1/2 cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts or breadcrumbs (optional
Instructions
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Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
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Heat olive oil and butter in a skillet. Sauté garlic and onion 2–3 minutes until fragrant.
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Add asparagus and mushrooms, cooking 5–6 minutes until tender-crisp.
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Stir in cream and parmesan until smooth. Add lemon juice and zest; season with salt and pepper.
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Toss pasta in sauce, adding reserved pasta water as needed.
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Garnish with parsley and optional pine nuts or breadcrumbs. Serve immediately.
Notes
Use fresh asparagus and mushrooms for best flavor. Adjust lemon and seasoning to taste. Protein additions like chicken or shrimp are optional.
Find it online: https://foodemily.com/lemon-asparagus-pasta-with-mushrooms/