Ingredients
Pasta and Vegetables
- 8 ounces pasta Your choice of pasta
- 1/2 pound asparagus (cut into 1 1/2 inch pieces)
- 1 cup green peas (frozen)
- 1 cup spinach (packed)
Sauce Base
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup milk Can substitute with additional half-and-half or cream
- 1/2 cup half-and-half cream Substitute with added milk if needed
- 1/2 teaspoon salt Adjust to taste
- 1 lemon zest + juice
Aromatics
- 1 cup baby bella mushrooms (sliced)
- 1/2 onion (sliced)
- 2 cloves garlic (minced)
Thickening Agent
- 1 1/2 tablespoons flour
Garnish
- Parmigiano Reggiano (grated) To taste
- Parsley (for garnish)
Method
Cooking Pasta
- Boil noodles according to package instructions. Add the asparagus when there are 4 minutes remaining and the peas when there are 2 minutes remaining. Reserve 1/4 cup of the starchy cooking water before draining the pasta.
Making the Sauce
- In a large non-stick skillet, heat oil and butter over medium-high heat. Add the mushrooms and onions, cooking for 5 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the flour and cook for 30 seconds. Slowly stream in the milk while stirring, then simmer over low heat for about 3-5 minutes until the sauce thickens slightly.
- Add the spinach and salt, cooking until the spinach wilts.
Combining Pasta and Sauce
- Pour the sauce over the pasta and veggies. Add the reserved 1/4 cup of starchy cooking water, lemon juice, and zest. Stir everything together until combined. Season with salt and pepper. Garnish with Parmesan and parsley.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 10gSodium: 300mgFiber: 4gSugar: 3g
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little splash of milk if needed to loosen the sauce. For a sharper flavor, consider adding garlic or onion powder.
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