Asparagus and Mushroom Pasta
Creamy lemon butter pasta with asparagus and mushrooms. A quick, flavorful weeknight dish that balances fresh vegetables with a lemony butter sauce and parmesan.
Equipment
- Large Pot
- skillet
- Colander
- Chef's knife
- Cutting Board
- Grater
Ingredients
- 8 ounces uncooked bowtie pasta farfalle
- 1/2 pound asparagus ends trimmed and cut into 1.5 inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms sliced or quartered
- 2 cloves garlic minced
- Juice of 1/2 lemon about 2 tablespoons
- Salt and pepper to taste
- Freshly grated parmesan cheese optional but recommended
Instructions
- Boil salted water and cook the bowtie pasta until al dente according to package directions.
- In a skillet, melt butter with olive oil over medium heat.
- Cut asparagus into roughly 1.5-inch pieces. Add to the pan and cook 3–5 minutes.
- Add mushrooms and cook until softened.
- Stir in garlic, lemon juice, salt and pepper; cook for 2 minutes. If desired, reserve a few tablespoons of hot pasta water to loosen the sauce.
- Drain pasta and toss with the sauce in the skillet until evenly coated.
- Serve immediately with parmesan cheese if desired.
Notes
Tip: Reserve some pasta water to loosen the sauce. Finish with fresh parmesan if desired. For a dairy-free version, skip butter and cheese.