Asparagus and Mushroom Pasta

• Vegetarian

• Produce

  • 1/2 bunch Asparagus
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of
  • 7 oz Mushrooms, white

• Pasta & Grains

  • 4 oz Farfalle

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 Parmesan cheese

Found on saltandlavender.com

Description

Ingredients

• 4 ounces farfalle (or other) pasta
• 1/2 bunch asparagus (approx. 12 stalks)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 7 ounces white mushrooms
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• Salt & pepper, to taste
• Freshly grated parmesan cheese (optional)

Directions

• Bring a large pot of salted water to a boil. Cook pasta according to directions.
• Grate parmesan. Set aside.
• Meanwhile, in a skillet, melt butter and olive oil on medium heat.
• Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
• While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
• Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.