Serves: 2-3 | Prep Time: 20 mins | Cook Time: 15 mins
| Quantity | Ingredient |
|---|---|
| 8 oz | Pasta, bow tie or penne |
| 3 tbsp | Butter |
| 4-5 cloves | Garlic, minced or pressed |
| 1/2 tsp | Salt, kosher |
| 4 oz | Mushrooms, shiitake, chopped |
| 1/2 cup | Heavy cream |
| 1 | Lemon, zested and juiced |
| 1 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Sage, rubbed |
| 4 oz | Peas |
| 1/3 cup | Parmesan cheese, grated, extra for garnish |
| 1/2 tsp | Basil, dried |
| Parsley, chopped for garnish |
- Bring a large pot of salt water to boil and add pasta. Cook according to package directions. Drain and set aside.
- Whisk together garlic powder, onion powder, oregano, and sage.
- Melt butter in a pan at medium-high heat
- Add garlic. Cook for ~30 seconds or until aromatic and just starting to brown.
- Add kosher salt and mushrooms. Cook for another 1-2 minutes or until mushrooms are brown and soaked with butter and salt. Yummmmm.
- Add heavy cream, lemon juice, lemon zest, and spice/herb mixture. Stir to combine. Turn heat down to medium-low and let simmer while the pasta finishes.
- When the pasta is nearly done, add peas to the pan.
- Add 1/4 cup of water from the pasta pot into the sauce.
- Turn heat back up to medium-high and simmer for 2-4 minutes to reduce slightly and let flavors come together.
- Turn off heat and fold in the cheese.
- Add basil. Add salt and pepper to taste. Recommend excessive amounts of pepper to balance the acidity from the lemon.
- Combine sauce and pasta. Let rest and stir occasionally to allow sauce to thicken on the pasta.
- Serve with optional parsley garnish and non-optional Parmesan cheese garnish.
Source
Lemon Garlic Chicken Asparagus Pasta
Lemon Garlic Chicken Asparagus Pasta makes an easy & delicious weeknight meal. Best of all, full of spring flavors and comes together in under 30 minutes!
