Asparagus and Mushrooms with Pasta
Easy pasta with asparagus and sauteed mushrooms. Seasoned with garlic, thyme, and red chili pepper flakes. Combined with lemon juice, lemon zest, a few sun-dried tomatoes.
Equipment
- Stockpot
- Mixing bowls
- Spatula
Ingredients
- 3 tablespoons olive oil
- 3 tabelspoons unsalted butter
- 6-8 whole baby Bella mushrooms, trimmed, cleaned, sliced
- 3 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 1 bunch of asparagus, trimmed, cleaned, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup Parmesan cheese
- 16 oz. cooked pasta
- 1/2 cup chicken stock
- 1/2 cup diced sun-sundried tomatoes
Instructions
- Heat a stockpot with oil. Add the butter, stir until melted.
- Add the mushrooms, saute until tender. Add minced garlic, garlic powder, thyme, and salt. Stir to combine. Add the asparagus continue stirring, lower the heat, cover to steam the asparagus until tender.
- Add lemon juice, lemon zest, Parmesan cheese, and pasta. Stir to combine, then add the chicken stock and sun-dried tomatoes, cover, simmer for 2 minutes. Sprinkle Parmesan before serving.
