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INGREDIENTS

1/2 lb Fettuccine Pasta
5 oz Baby Spinach
2 cloves Garlic
1 Lemon
4 oz Mushrooms
6 oz Asparagus
1/4 cup Cream
1 oz Salted Butter
1/4 cup Grated Parmesan Cheese
1/4 cup Panko Breadcrumbs
2 Tbsps Sliced Roasted Almonds
1 Shallot
1 tsp Quatre Épices (White Pepper ; Nutmeg, Ginger and Cloves)

Servings

INSTRUCTIONS

See original recipe: https://www.blueapron.com/rec...

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Creamy Spinach &amp; Asparagus Pasta with Almond &amp; Lemon Breadcrumbs

1/2 lb Fettuccine Pasta 
5 oz Baby Spinach 
2  cloves Garlic 
1  Lemon 
4 oz Mushrooms 
6 oz Asparagus 
1/4 cup Cream 
1 oz Salted Butter 
1/4 cup Grated Parmesan Cheese 
1/4 cup Panko Breadcrumbs 
2  Tbsps Sliced Roasted Almonds 
1  Shallot 
1 tsp Quatre Épices (White Pepper Nutmeg, Ginger and Cloves)

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove. Peel and thinly slice the shallot. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). 2 Make the almond breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the lemon zest and garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan. 3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 4 Cook the vegetables Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the butter and 1/2 teaspoon of the quatre épices (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the butter is melted and fragrant (it should smell nutty and toasted). Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat. 5 Finish the pasta & serve your dish Transfer the cooked vegetables to the pot of cooked pasta. Add the cream, half the cheese, the juice of 2 lemon wedges, and half the reserved pasta water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the almond breadcrumbs and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!

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Nutrition

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Serving Size: 1 Serving (476g)
Recipe Makes: 2

Calories: 693
Calories from Fat: 216 (31%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.7g
Cholesterol 138.8mg		43 %
Sodium 775.7mg		27 %
Potassium 1203.5mg		32 %
Total Carbohydrate 99.6g		29 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 91.7g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 693

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