Spring Pasta with Asparagus and Mushrooms
This easy pasta has all the fresh flavors of Spring and makes a quick yet elegant weeknight meal. It's good eaten warm right after prep or chilled. This recipe makes 2 servings.
20 minutes
15 minutes
Spring Pasta with Asparagus and Mushrooms
8 ounces linguine or spaghetti
8 ounces brown mushrooms, brushed clean and sliced
1 pound asparagus spears, woody ends removed and chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup heavy cream
Handful of fresh chives, chopped
Salt and black pepper, to taste
Freshly grated parmesan, for serving
Cook pasta to al dente according to package instructions. Drain pasta, reserving 1/4 cup of the pasta water.

Heat oil in a large skillet to medium-high on the stove top. Add onion and cook until the onion just begins to brown on the edges, about 3-4 minutes. Add mushrooms and cook until most of the water is gone from the pan, about 5 minutes. Add garlic and asparagus and cook for 2 more minutes. Season with salt. Add pasta, pasta water and cream; toss to combine.

To serve, arrange pasta on a serving dish, sprinkle with chives and parmesan. Season with salt and pepper to taste.
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