Light & Lemony Pasta Primavera

By Chez_Alexander

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 pound mushrooms, thinly sliced
• 1/2 pound asparagus, trimmed and thinly sliced on the diagonal
• 2 shallots, quartered and thinly sliced
• 2 cloves garlic, chopped
• 1 tablespoon lemon zest
• Salt and white pepper or black pepper
• 2 tablespoons flour
• 1/3 About 1/3 cup dry white wine
• 1 cup chicken or vegetable stock
• 1/2 cup light cream
• 12 ounces egg tagliatelle or fettuccine
• 1/2 cup frozen peas
• 1/2 lemon, juiced (about 2 tbsp.)
• 1/2 cup tarragon or basil, torn or coarsely chopped
• 1/4 cup (total) finely chopped mint and parsley

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

1. Bring a large pot of water to boil for the pasta.

2. In a large skillet, heat the oil over medium. Add the butter. When the butter foams, add the mushrooms and cook, stirring often, until browned, about 3 minutes. Add the asparagus, shallots, garlic and lemon zest; season with salt and white pepper. Cook, tossing occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Sprinkle with the flour; toss to coat, about 1 minute. Add the wine and cook, stirring often, until evaporated, about 2 minutes. Add the stock and bring to a bubble. Add the cream; return to a bubble. Reduce the heat to low and let the sauce simmer while the pasta cooks.

3. Salt the boiling water. Add the pasta; cook to al dente.

4. When the pasta is almost done, add the peas and a ladleful of pasta water to the sauce. Drain the pasta. Off the heat, stir the lemon juice into the sauce. Add the pasta and tarragon; toss to coat. Sprinkle the pasta with mint and parsley.

Makes 4 servings.