Asparagus and Mushroom Pasta
A quick weeknight pasta dish featuring tender asparagus, earthy mushrooms, and lemon-garlic butter tossed with bowtie pasta.
Equipment
- Large Pot
- skillet
- Colander
- Knife
- tongs
- Measuring spoons
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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- In a skillet, melt the butter and olive oil over medium heat.
- Cut the asparagus into roughly 1.5-inch pieces and add to the skillet; cook 3–5 minutes.
- Add the mushrooms and cook until softened.
- Stir in garlic, lemon juice, salt, and pepper; cook for another 1–2 minutes.
- If desired, add a few tablespoons of the hot pasta water to the skillet to loosen the sauce.
- Drain the pasta and add it to the skillet; toss until combined.
- Serve immediately, topping with Parmesan if using.
Notes
Tip: Reserve a little pasta water to adjust sauce consistency. For a lighter version, use less butter. Fresh lemon juice brightens the dish. Parmesan cheese is optional but recommended.