Spring Asparagus and Mushroom Pappardelle
Spring Asparagus and Mushroom Pappardelle is a vibrant dish that captures the essence of spring with its fresh ingredients and rich flavors. The wide ribbons of pappardelle pasta are enveloped in a delightful mix of sautéed asparagus, earthy mushrooms, and aromatic garlic, creating a dish that is not only visually stunning but also incredibly satisfying. Perfect for any occasion, this recipe is easy to prepare and sure to impress your family or guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fresh pappardelle pasta
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- 1. Bring a large pot of salted water to boil. Cook pappardelle according to package instructions until al dente (about 3-4 minutes).
- 2. In a large skillet over medium heat, add olive oil. Sauté minced garlic until fragrant (about 30 seconds).
- 3. Add sliced mushrooms and asparagus; cook until tender (5-7 minutes).
- 4. Season with salt, pepper, and lemon zest.
- 5. Gently fold in cooked pappardelle, adding reserved pasta water if needed for moisture.
- 6. Remove from heat and stir in freshly grated Parmesan cheese until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 20mg
Keywords: Feel free to substitute asparagus with broccoli or add fresh herbs like basil or thyme for added flavor. For a vegan version, omit the cheese and use nutritional yeast instead.