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.
- Total time: 30 minutes
- Servings: —
- Estimated total cost: $10-13
- Calories per serving: —
Ingredients
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Green Asparagus1 lb 3.49
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Kroger® Sliced White Mushrooms8 oz 2.00
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Jumbo Yellow Onions1/2 lb 0.99
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Garlic3 cloves 0.69
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Fresh Organic Lemon - Each1 1.29
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Simple Truth Organic® Basil2 tbsp, optional 2.49
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pasta8 oz
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olive oil2 tbsp
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butter1 tbsp
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parmesan1/3 cup grated
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saltto taste
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black pepperto taste
Instructions
Swipe a step aside or click its number when it’s done.
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Boil salted water and cook the pasta until al dente.
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Trim the asparagus and cut into 2-inch pieces. Slice the mushrooms, onion, and garlic.
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Heat olive oil in a large skillet over medium-high heat. Cook onion for 3 to 4 minutes.
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Add mushrooms and cook until browned, about 5 minutes. Add asparagus and cook 3 minutes more.
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Stir in garlic for 30 seconds, then add lemon zest, a squeeze of lemon juice, butter, and 1/2 cup pasta water.
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Toss in drained pasta and parmesan, adding more pasta water as needed for a glossy sauce.
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Season with salt and black pepper, then finish with basil if using.
Want more detail? See the temperature guide.
Health: Vegetable-forward and moderate in calories, with fiber from asparagus and mushrooms.
Drink pairing: Pinot Grigio