Monday, August 27, 2012

Roasted Asparagus and Mushroom Pasta in Lemon-Cream Sauce

Ahhhh heaven!!  I came home from Blooma, and our house smelt awesome!!  Ross was nice enough to make this meal up - and it was sooooo good!!  Like I literally LICKED my entire plate good!!  Ross kept saying "this is awesome, right?!"  haha  It was just so good!!  I can't wait to eat this tomorrow all over again :)
Serves 6-8: OBB Cookbook

Ingredients:
1 lb asparagus, tough ends snapped off
3-4 cups whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 tablespoon lemon zest
1/4 cup strained lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Creole or coarse-grain mustard
8 ounces uncooked linguine
1 recipe of Guiltless Alfredo Sauce
Optional: Grilled chicken breast or sauteed shrimp

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.

In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard.  Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.

While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente. Prepare the Alfredo sauce. After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together.

3 comments:

Anonymous said...

No pics?

Dad

Mary said...

WIEBS! I made this tonight with a twist and it was REALLY good. I didn't have the stuff to make the alfredo sauce. So I cooked the pasta, and stirred in a big chunk of goat cheese (plus a little splash of the pasta water) and it was amazing! Nice and creamy, but without any butter, cream cheese etc. But you have to like goat cheese. The veggies were so tasty. I added an orange pepper to the mix too. This will for sure be a regular meal now.

Lisa said...

YAY thanks for the tip Wiebs! I LOVE when people try stuff and have suggestions :)