Cavatappi with Mushrooms, Asparagus, and Lemon
This zesty pasta is perfect for springtime! Added bonus: it’s super quick and easy to make!
Ingredients
- 200 grams cavatappi (or another short pasta)
- 2 tablespoons extra virgin olive oil divided
- 340 grams cremini mushrooms quartered
- 15 grams (or 1 tablespoon) unsalted butter divided
- 225 grams green asparagus trimmed and chopped
- 4 cloves garlic minced
- 1 lemon zested and juiced
- Salt and black pepper to taste
- Grated Parmigiano Reggiano to serve
Instructions
- In a large pot of generously salted boiling water, cook the pasta al dente and reserve some of the pasta water.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt, and sauté until they start to soften. Set the mushrooms aside.
- Heat the rest of the olive oil and half of the butter in the skillet. Add the asparagus and garlic, season with salt, and sauté until just softened.
- Return the mushrooms to the pan, add the lemon zest, and season with black pepper. Reduce the heat to medium-low.
- Add the pasta into the skillet along with some of the pasta water and the rest of the butter. Cook, stirring until the butter has melted and becomes slightly nutty. Finish the pasta with the lemon juice, and serve with grated Parmigiano Reggiano over the top.
Notes
- I like cavatappi here, but you can substitute any short pasta you have on hand.
- Not rinsing the pasta after boiling as well as adding some pasta water to your sauces binds the sauce and helps it cling to the pasta.
- If you’re alarmed by the amount of garlic, feel free to reduce it!