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Asparagus and Lemon Cream Pasta

Cost $10, save $15

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🌱 2 stalks asparagus
    • 🍄 1/2 pack shimeji mushrooms

  • Protein

    • 🥓 6 slices prosciutto

  • Pasta

    • 🍝 200g spaghetti

  • Oil

    • 1 tbsp olive oil

  • Fruits

    • 🍋 1 lemon (for garnish and juice)

  • Sauce

    • 🥛 200ml heavy cream
    • 🍋 1 tbsp lemon juice
    • 🧂 1/3 tsp salt
    • 🧈 15g salted butter

STEPS

1

Peel the bottom half of the asparagus and cut into 4cm diagonal pieces. Separate the shimeji mushrooms into small clusters. Tear the prosciutto into bite-sized pieces.

2

Boil water in a pot, add a pinch of salt (not listed in ingredients), and cook the spaghetti according to package instructions. Reserve 50ml of pasta water before draining.

3

Heat olive oil in a frying pan and sauté the asparagus and shimeji mushrooms briefly.

4

Add the prosciutto, reserved pasta water, and sauce ingredients (heavy cream, lemon juice, salt, butter) to the pan. Bring to a boil, then add the cooked spaghetti and toss to combine.

5

Plate the pasta, garnish with lemon slices, and serve.

NUTRIENTS

Per 1 serving

🔥

600

Calories

  • 20g
    Protein
  • 70g
    Carbs
  • 25g
    Fats

💡 Tips

You can substitute half of the heavy cream with milk or soy milk for a lighter version.Try adding smoked salmon or scallops for a variation in flavor.This dish is perfect for home parties due to its wide appeal and elegant presentation.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.