Capellini with Asparagus and Mushrooms
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By Ronnie Thomas
Capellini with Asparagus and Mushrooms
4 steps
Prep:10minCook:15min
Light lemony pasta - recipe revised from Mary Younkin, The Weekday Lunches & Breakfasts Cookbook
Updated at: Thu, 17 Aug 2023 02:30:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
8
Low
Nutrition per serving
Calories177 kcal (9%)
Total Fat8.9 g (13%)
Carbs18.8 g (7%)
Sugars1.2 g (1%)
Protein5.8 g (12%)
Sodium280 mg (14%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8 ozcapellini pasta
1 Tbspolive oil
3 clovesgarlic
large
8 ozwhite mushrooms
sliced thin
8 ozfresh asparagus
trimmed and cut bite size
1 tspchili pepper flakes
3 Tbspplant butter
divided
ยผ cupfresh italian parsley
chopped
1 tspkosher salt
ยฝ tspfreshly ground black pepper
3 Tbsplemon juice
ยผ cuppecorino romano
freshly grated
Instructions
Step 1
Cook pasta according to package directions; reserving 1/2 cup pasta water. Drain and do not rinse pasta
Step 2
Warm oil in skillet on medium-high heat; add garlic and sautรฉ for 30 seconds.
Step 3
Add mushroom, chili pepper flakes, asparagus and 2 tablespoons of butter. Stir to coat and continue stirring for 3 minutes until mushrooms are soft and asparagus is tender. Add the parsley and cook 1 minute.
Step 4
Add cooked pasta and spring with 1/2 tsp salt, pepper and lemon juice. Toss to combine. Add 1/4 cup of reserved pasta water. Add more pasta water if needed. Taste and add more salt if needed. Stir in 1 tablespoon butter and cheese.
Notes
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Go-to
Under 30 minutes
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