Flavorful Lemon Pasta with Mushrooms and Tender Asparagus
Creamy pasta with sautéed mushrooms and crisp asparagus, brightened with lemon zest and juice for a fresh spring flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 ounces pasta (fettuccine, linguine, or penne)
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
8 ounces mushrooms, sliced (cremini or button)
3 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Optional pinch of red pepper flakes
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
- Sauté mushrooms in olive oil until golden, then add shallots and garlic.
- Add asparagus and cook until tender-crisp.
- Stir in cream and simmer 2–3 minutes until slightly thickened.
- Add butter, Parmesan, lemon zest, lemon juice, salt, and pepper; adjust consistency with pasta water.
- Toss pasta in sauce and garnish with parsley. Serve immediately.
Notes
Frozen asparagus can be used; add protein for a heartier meal; swap cream for plant-based alternatives for a vegan version.