Creamy Lemon Asparagus Pasta
A delightful pasta dish combining fresh vegetables and a creamy lemon sauce, perfect for a quick weeknight dinner.
Ingredients
For the Pasta and Vegetables
- 8 ounces pasta
- 1/2 pound asparagus (cut into 1 1/2 inch pieces)
- 1 cup green peas (frozen)
For the Creamy Sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 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
To Serve
- Parmigiano Reggiano (grated)
- parsley
Instructions
Cooking the Pasta
- Boil noodles according to package directions. Add asparagus when there are 4 minutes remaining, and add peas when there are 2 minutes remaining. Reserve 1/4 cup starchy cooking water before draining.
Making the Sauce
- In a large non-stick skillet, heat oil and butter over medium-high heat. Add mushrooms and onions; cook for 5 minutes. Add garlic and cook for an additional 30 seconds.
- Stir in the flour and cook for 30 seconds. Gradually stream in the milk while stirring, and then simmer over low heat for about 3-5 minutes until slightly thickened.
- Stir in the spinach and salt; cook until the spinach wilts.
Combining
- Pour the sauce over the pasta and vegetables. Add the reserved starchy cooking water, lemon juice, and zest; stir all together until evenly combined. Season with salt and pepper to taste.
- Garnish with grated Parmigiano Reggiano and chopped parsley before serving.
Notes
To store leftovers, transfer into an airtight container. Best used within 3-4 days. Add a splash of milk or water when reheating if the sauce thickens.