Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives
A fresh and elegant pasta dish combining tender spaghetti with sautéed shiitake mushrooms, crisp asparagus, and bright lemon, finished with fresh chives and shaved Asiago cheese. This light yet satisfying meal brings together earthy mushrooms, spring vegetables, and citrus notes.
Ingredients
- •12 ounces spaghetti
- •4 tablespoons butter
- •2 tablespoons extra-virgin olive oil
- •½ cup shallots
- •1 pound shiitake mushrooms
- •6 tablespoons lemon juice
- •1¾ cups vegetable broth
- •1 tablespoon lemon peel
- •1 pound asparagus
- •¼ cup chives
- •4 ounces Asiago cheese
Cooking Instructions
- 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.
10 min
- 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.
16 min
- 3.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
2 min
- 4.
*Available at some supermarkets, and at Italian markets and specialty food stores.
