Spring Orecchiette Pasta With Asparagus, Mushroom And Peas Recipe

Recipe By Slurrp

This spring orecchiette pasta is a delightful combination of fresh asparagus, earthy mushrooms, and sweet peas. The pasta is cooked until al dente and then tossed with a light and creamy sauce made from garlic, lemon juice, and Parmesan cheese. The asparagus and mushrooms are sautéed until tender and added to the pasta along with the peas. The dish is finished with a sprinkle of fresh herbs and a drizzle of olive oil. It's a perfect dish to celebrate the flavors of spring!

4.7
10 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Spring Orecchiette Pasta With Asparagus, Mushroom And Peas
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Ingredients for Spring Orecchiette Pasta With Asparagus, Mushroom And Peas Recipe

  • 1.33 ounce Orecchiette Pasta
  • 0.17 inch Bunch Asparagus, Trimmed And Cut Into
  • 1.33 ounce Mushrooms, Sliced
  • 0.17 cup Peas, Fresh Or Frozen
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Lemon Juice
  • 1/25 cup Grated Parmesan Cheese
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Olive Oil
  • as required Fresh Herbs, For Garnish

Directions: Spring Orecchiette Pasta With Asparagus, Mushroom And Peas Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil and cook the orecchiette pasta according to package instructions until al dente.
  • STEP 2.Meanwhile, heat olive oil in a large skillet over medium heat. Add the asparagus and mushrooms and sauté until tender, about 5 minutes.
  • STEP 3.In a small bowl, whisk together garlic, lemon juice, Parmesan cheese, and a pinch of salt and pepper. Set aside.
  • STEP 4.Once the pasta is cooked, drain it and return it to the pot. Add the sautéed asparagus and mushrooms, peas, and the garlic-lemon-Parmesan sauce. Toss everything together until well coated.
  • STEP 5.Serve the pasta in bowls, garnished with fresh herbs and a drizzle of olive oil. Enjoy!

Cooking Tips

  • Make sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
  • Feel free to add other spring vegetables like baby spinach or cherry tomatoes for extra flavor and color.
  • For a creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
  • Serve the pasta as a main dish or as a side dish alongside grilled chicken or fish.
Nutrition
value
2611
calories per serving
35 g Fat150 g Protein427 g Carbs130 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    150g
  • Carbs
    427g
  • Fiber
    130g

MacroNutrients

  • Carbs
    427g
  • Protein
    150g
  • Fiber
    130g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    279mg
  • Iron
    71mg
  • Vitamin A
    586mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    6mg
  • Vitamin B3
    77mg
  • Vitamin B6
    18mg
  • Vitamin B9
    537mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    75mg
  • Vitamin E
    3mg
  • Copper
    74mcg
  • Magnesium
    1078mg
  • Manganese
    7mg
  • Phosphorus
    4079mg
  • Selenium
    16mcg
  • Zinc
    50mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp