Lemon Pasta with Asparagus and Mushrooms
Modified version of Mary Younkin's recipe from "The Weekday Lunches & Breakfasts Cookbook"
Servings: 4 servings
Ingredients
- 8 oz dried spaghetti or angel hair pasta
- 1 tbsp olive oil
- 3 cloves garlic minced
- 8 oz baby bella mushrooms thinly sliced
- 8 oz fresh asparagus trimmed and cut to bite-size
- ½ tsp crushed red pepper flakes
- 3 tbsp butter divided
- Kosher salt to taste
- black pepper to taste
- 3 tbsp lemon juice
- Parmesan cheese to taste
Instructions
- Prepare the pasta according to the instructions, saving ½ cup of the pasta water before draining. Do not rinse the pasta after draining.
- Warm the oil in a large skillet over medium heat until shimmering, then add the garlic. Cook for about 30 seconds, until fragrant.
- Add mushrooms, asparagus, pepper flakes, and 2 tablespoons of butter. Stir to coat the vegetables, then stir and cook for 3-4 minutes, until the mushrooms have softened and asparagus is bright green and slightly tender.
- Add the cooked pasta and lemon juice to the skillet and season with salt and pepper to taste. Toss to combine and coat the pasta. Add a splash of the reserved pasta water, adding a touch more if the pasta is dry. Continue to toss the pasta until the sauce has emulsified, then stir in the remaining butter. Serve topped with cheese.