Description
A comforting and quick pasta dish featuring creamy lemon sauce, tender asparagus, and vibrant peas.
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 onion, sliced
- 1 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
- 1 lemon, zest + juice
- 8 ounces pasta
- 1/2 pound asparagus, cut into 1 1/2 inch pieces
- 1 cup green peas, frozen
- Parmigiano Reggiano, grated
- Parsley for garnish
Instructions
- Boil the pasta according to package instructions. When there are about four minutes left, add the asparagus, and just two minutes before finishing, toss in the green peas. Reserve a quarter cup of the starchy cooking water before draining the rest of the pasta.
- In a large non-stick skillet, heat the oil and butter over medium-high heat. Add the sliced mushrooms and onions, cooking for about five minutes until tender.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Gradually add the flour, stirring for another 30 seconds until well combined and slightly toasted.
- Slowly pour in the milk, continuing to mix until smooth. Let the mixture simmer over low heat for about three to five minutes or until it has slightly thickened.
- Stir in the spinach and salt, cooking until the spinach wilts.
- Pour the creamy sauce over the drained pasta and vegetables. Add the reserved starchy cooking water along with the lemon juice and zest, mixing until evenly combined. Season with additional salt and pepper if desired.
- Serve hot, garnished with grated Parmigiano Reggiano and parsley.
Notes
Adjust the lemon zest and juice according to your taste for desired brightness.