Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce
Ingredients
The vegetables
-
1
lb
asparagus
-
3-4
cups
whole mushrooms
-
5-6
cloves
garlic
The sauce
-
1
tablespoon
lemon zest
-
¼
cup
strained lemon juice
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
coarsely ground black pepper
-
½
teaspoon
kosher salt
-
¼
teaspoon
Creole or coarse-grain mustard
The pasta
-
8
ounces
uncooked linguine
Optional additions
-
1
breast
grilled chicken
-
1
cup
sauteed shrimp
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Combine the trimmed asparagus and sliced mushrooms in a large bowl.
- Zest the lemons to get 1 tablespoon of zest and set aside.
- In a small bowl, mix the lemon juice, olive oil, garlic, salt, pepper, and mustard.
- Drizzle the mixture over the vegetables and toss to combine.
- Spread the vegetables on the prepared baking sheet and roast for about 20 minutes until tender.
- Remove from the oven and let stand for 5-10 minutes.
- While the vegetables are roasting, cook the linguine in salted water until al dente.
- Prepare the Guiltless Alfredo Sauce and stir in the lemon zest after adding the cheese.
- Serve the pasta, sauce, and roasted veggies together or toss them all together.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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