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Creamy Lemon Asparagus & Mushroom Pasta

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A creamy pasta dish with asparagus and mushrooms, brightened with lemon zest and juice.

Ingredients

Scale
  • 8 oz pasta (e.g., fettuccine or spaghetti)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Remember to reserve about a cup of pasta water before draining.
  2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until golden brown and tender.
  3. Add Garlic and Asparagus: Stir in the minced garlic and asparagus. Cook for another 3-4 minutes until the asparagus is bright green and slightly tender.
  4. Make It Creamy: Reduce the heat, pour in the heavy cream, and stir everything together without letting it boil.
  5. Add Lemon: Stir in the zest and juice of the lemon and the grated Parmesan cheese. Season with salt and pepper.
  6. Combine Pasta and Sauce: Add your drained pasta directly into the skillet with the sauce. If it’s too thick, stir in reserved pasta water until desired consistency.
  7. Taste & Adjust: Taste your pasta and adjust seasoning if necessary.
  8. Garnish and Serve: Serve hot, garnished with fresh parsley.

Notes

For a lighter version, consider using half-and-half instead of heavy cream.

Nutrition

Keywords: pasta, creamy, asparagus, lemon, mushroom

Find it online: https://mapleladle.com/creamy-lemon-asparagus-mushroom-pasta/