Description
A delightful pasta dish featuring a creamy sauce, vibrant asparagus, and zesty lemon, perfect for any occasion.
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 onion, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup half-and-half cream
- 1 cup spinach, packed
- 1/2 teaspoon salt
- 1 lemon, zest + juice
- 8 ounces pasta
- 1/2 pound asparagus, cut into 1 1/2 inch pieces
- 1 cup green peas, frozen
- Parmigiano Reggiano, grated
- Parsley
Instructions
- Boil the pasta according to package instructions. When there are about four minutes left, add the asparagus, and just two minutes before finishing, toss in the green peas. Reserve a quarter cup of the starchy cooking water before draining out the rest of the pasta.
- In a large non-stick skillet, heat the oil and butter over medium-high heat. Add the sliced mushrooms and onions, cooking for about five minutes until tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Gradually add the flour, stirring for another 30 seconds until well combined and slightly toasted. Slowly pour in the milk, continuing to mix until smooth. Let the mixture simmer over low heat for about three to five minutes or until it has slightly thickened.
- Stir in the spinach and salt, cooking until the spinach wilts and reduces in volume.
- Pour the creamy sauce over the drained pasta and vegetables. Add the reserved starchy cooking water along with the lemon juice and zest, mixing everything together until it is evenly combined. Season with additional salt and pepper if desired.
- Serve the creamy lemon asparagus pasta hot, garnished with grated Parmigiano Reggiano and a sprinkle of fresh parsley.
Notes
Use freshly grated Parmigiano Reggiano for the best flavor. Reserve enough starchy pasta water to adjust the sauce consistency to your liking.
