Don't let the simplicity of this pasta dish fool you, it's packed with irresistable springtime flavors.
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.
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 remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1043g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1948 | ||
Calories from Fat: 1047 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.4g | 155 % | |
Saturated Fat 39.7g | 199 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 595.7mg | 183 % | |
Sodium 568mg | 20 % | |
Potassium 2063.9mg | 54 % | |
Total Carbohydrate 76.1g | 22 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 72.3g | ||
Protein 145.2g | 207 % | |
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. |
Calories per serving: 1948
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