Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- One 9-ounce package fresh fettuccine
- Extra-virgin olive oil, for tossing
- 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
- 1 bunch thin asparagus, about 1 pound
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup frozen peas
- Freshly ground black pepper
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped chives
- Finely grated zest of 1/2 lemon
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1087 |
| Total Fat | 86 g |
| Saturated Fat | 51 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 280 mg |
| Sodium | 831 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1087 |
| Total Fat | 86 g |
| Saturated Fat | 51 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 280 mg |
| Sodium | 831 mg |
Reviews
enuf calories for you???
Delicious! Added two cloves of minced garlic to the mushrooms and asparagus while cooking and a pinch of red pepper flakes.
Made as is and it was easy and delicious
I made this and it was SO DELICIOUS!! I subbed in baby bella mushrooms and used frozen asparagus. Couldn’t tell! I will say, this was very saucy – which is great but I should have used a full pound of dried pasta instead of the 9oz mentioned.
Sara M.
This recipe is very easy and delicious.
This recipe is very easy and delicious.
Really delicious and simple to make!
This was a delicious and quick dinner to make! I used baby bellas instead of shiitake mushrooms and I didn’t use any lemon (not a fan). I will be making this again! My family loved it.
So good
This was delicious!
So good! Very simple and the lemon zest really sets it off!