Careme

Ingredients

• Green Asparagus 1 bunch 4.99
• Organic Baby Bella Whole Mushrooms, 8 OZ 1 package 3.10
• Lemon 1 0.89
• Italian Parsley Bunch 1 small handful 1.29
• Organic Garlic, 3 CT 2 cloves 2.89
• Organic Shallots 1 shallot 4.99
• Organic Baby Spinach, 5 OZ 2 handfuls 4.49
• Pantry: pasta 6-8 ounces
• Pantry: olive oil 2 tablespoons
• Pantry: butter 1 tablespoon
• Pantry: grated parmesan 1/4 cup
• Pantry: salt to taste
• Pantry: black pepper to taste
• Pantry: red pepper flakes optional pinch

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 ounces pasta until al dente. Reserve 1 cup pasta water before draining.
2. Trim 1 bunch asparagus and cut into 2-inch pieces. Slice 1 package mushrooms. Mince 2 garlic cloves and 1 shallot. Zest and juice 1 lemon. Chop the parsley.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes.
4. Add shallot and asparagus; cook 3-4 minutes until the asparagus is crisp-tender. Stir in garlic and an optional pinch of red pepper flakes for 30 seconds.
5. Add 2 handfuls spinach and cook until just wilted. Stir in butter, lemon zest, lemon juice, and 1/4 cup reserved pasta water.
6. Add the drained pasta and toss well, adding more pasta water as needed to make a glossy sauce. Stir in parmesan and half the parsley.
7. Plate in shallow bowls and finish with remaining parsley, black pepper, and extra parmesan.