Asparagus and Mushroom Pasta
This simple asparagus and mushroom pasta recipe is a light and flavorful meatless dish that comes together quickly and tastes like spring! It's made with very few ingredients.
Servings: 4
Ingredients
- 8 ounces uncooked bowtie pasta
- 1/2 pound asparagus ends trimmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms
- 2 cloves garlic minced
- Juice of 1/2 lemon approx. 2 tablespoons
- Salt & pepper to taste
- Freshly grated parmesan cheese optional but recommended, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions.
- Meanwhile, in a skillet, melt the butter and olive oil over medium heat.
- Cut the asparagus into roughly 1.5" pieces. Add the asparagus to the pan and cook for 3-5 minutes (depending on thickness of asparagus).
- Add the mushrooms to the skillet and cook for a few minutes, until the mushrooms are softened.
- Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Prior to draining the pasta, you can add a few tablespoons of the hot pasta water to the skillet if desired. Add the drained pasta to the skillet and toss until combined. Serve immediately with freshly grated parmesan cheese.
Nutrition
Calories: 318kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 433mg | Fiber: 4g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
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