Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't let the simplicity of this pasta dish fool you it's packed with irresistable springtime flavors. Ingredients:
12 ounces spaghetti |
4 tablespoons butter, divided |
2 tablespoons extra-virgin olive oil |
1/2 cup thinly sliced shallots (about 4) |
1 pound fresh shiitake mushrooms, stemmed, sliced |
6 tablespoons fresh lemon juice |
1 3/4 cups vegetable broth |
1 tablespoon grated lemon peel |
1 pound asparagus, tough ends trimmed, cut crosswise in thirds |
1/4 cup chopped fresh chives |
4 ounces shaved asiago cheese |
Directions:
1. Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
2. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
3. Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
4. *Available at some supermarkets, and at Italian markets and specialty food stores.
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