Spring Asparagus and Mushroom Pappardelle
Spring Asparagus and Mushroom Pappardelle is a vibrant dish that celebrates the flavors of the season. This creamy pasta, adorned with fresh asparagus and earthy mushrooms, is a delightful balance of textures and tastes. Perfect for any spring gathering or cozy family dinner, this recipe brings joy to the table with stunning colors and enticing aromas. Enjoy this quick yet elegant meal that transforms simple ingredients into a restaurant-quality experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz pappardelle pasta
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz button mushrooms, sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente (7-9 minutes). Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, add olive oil and sauté garlic until fragrant (30 seconds). Add asparagus and mushrooms; cook until tender-crisp (5-7 minutes).
- Pour in heavy cream and stir in Parmesan cheese until melted and smooth.
- Combine cooked pasta with sauce mixture, adding reserved pasta water as needed for consistency. Stir in lemon zest.
- Serve hot, garnished with additional Parmesan cheese and cracked black pepper.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 610
- Sugar: 5g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 80mg
Keywords: Swap asparagus for seasonal vegetables like peas or zucchini. Add protein such as grilled chicken or shrimp for extra heartiness. Store leftovers in an airtight container for up to three days; reheat gently.