Spring Asparagus Mushroom Lemon Pasta
A quick spring pasta built around in-season asparagus, mushrooms, and lemon for Washington in late March. Light, savory, and distinct from the steak and salmon dishes you passed on.
Back to full listIngredients
- Green Asparagus 1 lb 3.49
- Kroger® Sliced White Mushrooms 8 oz 2.00
- Jumbo Yellow Onions 1/2 lb 0.99
- Garlic 3 cloves 0.69
- Fresh Organic Lemon - Each 1 1.29
- Simple Truth Organic® Basil 2 tbsp, optional 2.49
- pasta 8 oz
- olive oil 2 tbsp
- butter 1 tbsp
- parmesan 1/3 cup grated
- salt to taste
- black pepper to taste
Instructions
- Boil salted water and cook the pasta until al dente.
- Trim the asparagus and cut into 2-inch pieces. Slice the mushrooms, onion, and garlic.
- Heat olive oil in a large skillet over medium-high heat. Cook onion for 3 to 4 minutes.
- Add mushrooms and cook until browned, about 5 minutes. Add asparagus and cook 3 minutes more.
- Stir in garlic for 30 seconds, then add lemon zest, a squeeze of lemon juice, butter, and 1/2 cup pasta water.
- Toss in drained pasta and parmesan, adding more pasta water as needed for a glossy sauce.
- Season with salt and black pepper, then finish with basil if using.
Cook time: 30 minutes
Estimated cost: $10-13
Health notes: Vegetable-forward and moderate in calories, with fiber from asparagus and mushrooms.
Drink pairing: Pinot Grigio