Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra virgin olive oil
  • 8 ounces mushrooms (stems removed and sliced)
  • 1/2 lb. asparagus (tough stems removed, cut into 1" pieces on the bias)
  • 1 large leek (white and light green parts only, sliced into half moons)
  • 1 cup fresh or frozen peas (thawed if frozen)
  • 3 cloves garlic (minced)
  • 4 cups low sodium vegetable stock
  • 8 ounces dried pasta
  • 1/4 cup heavy cream
  • 1 lemon (zested and juiced)
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 cup chopped fresh basil
  • salt and pepper (to taste)

Instruction

  • Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and pinch of salt and sauté until browned and somewhat softened, about 5 minutes.
  • Add the remaining tablespoon of oil to the pan, and add the asparagus, leek, peas, and garlic, and sauté until the asparagus is crisp tender, about 2-3 minutes. Place the veggies in a bowl and set aside.
  • Add the stock or water to the pot and scrape any bits from the bottom of the pan. Add the pasta, heavy cream, and stir. Bring to a boil, and cook at a high simmer until the pasta is tender, about 12 minutes depending on the type of pasta used. Stir in the lemon juice, zest and veggies into the pot during the last few minutes of cooking time so the flavors can meld together. When the pasta is finished cooking, there will still be some liquid that hasn't been absorbed -- it will be absorbed as the pasta sits after cooking.
  • Stir in the parmesan cheese and lemon zest, and taste. Stir in the basil and adjust the seasoning as necessary. Enjoy!