Description
This lemony and creamy pasta is bright, fresh and full of flavour.
Ingredients
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 2 Shallots, Minced
- 8 spears Asparagus, Cut Into 1-inch Pieces (get Rid Of The Woody Ends)
- 4 cups Oyster Mushrooms, Sliced (can Use Cremini Instead)
- 16 ounces, fluid Chicken Broth, Or More If Needed
- 1 box (375g Size) Fettuccine
- 1 Lemon, Juiced
- 1 cup Milk
- 4 (3/4 Oz. Size) Laughing Cow Cheese Triangles
- 4 cups Baby Spinach, Raw (or As Desired)
- Sea Salt And Ground Black Pepper To Taste
- Poppy Seeds As Desired For Garnish
Preparation
Heat olive oil in a large skillet over medium heat. Add the garlic and shallots. Sauté until fragrant and tender. Add the asparagus and mushrooms. Sauté until vegetables are tender. Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
Pour chicken broth into the skillet, and bring to a boil. Once boiling, add the pasta noodles and lower the heat to medium-low. Add the freshly squeezed lemon juice. Allow the noodles to simmer in the broth until cooked, approximately 25 minutes (or according to your pasta package instructions). Add extra chicken broth as needed throughout the cooking process. Once the noodles are nearly done, add the milk and the Laughing Cow cheese. Stir to mix and to melt the cheese. Simmer until cheese is completely melted.
Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir. Remove from heat. Cover and let the pasta stand for five minutes.
Season the pasta with sea salt and ground black pepper. Dish it up. Garnish with poppy seeds.
Note: To properly rid the asparagus spears of the woody ends, hold the spear with both hands and gently bend. The spear will snap in the right place. Discard the woody end.
