Best 7 Spaghetti With Asparagus Shiitake Mushrooms Lemon And Chives Recipes
Indulge in a symphony of flavors with our delectable Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives. This exquisite dish combines the vibrant freshness of asparagus, the earthy umami of shiitake mushrooms, the bright acidity of lemon, and the aromatic pungency of chives. Each ingredient shines through in harmony, creating a taste experience that is both elegant and satisfying.
This recipe caters to a variety of dietary preferences, offering both vegan and gluten-free options. The vegan version utilizes a flavorful vegetable broth instead of chicken broth, while the gluten-free alternative swaps out traditional spaghetti for gluten-free pasta. Additionally, this recipe includes a dairy-free pesto sauce variation, accommodating those with dairy restrictions.
Beyond the main recipe, you'll find a collection of complementary recipes to elevate your culinary experience. Learn how to make homemade vegetable broth from scratch, ensuring a rich and flavorful base for your spaghetti. Master the art of preparing a zesty lemon-chive pesto sauce, adding brightness and depth to your dish. And discover the secrets of cooking shiitake mushrooms to perfection, maximizing their umami flavor.
Embark on a culinary journey with our comprehensive guide to Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives. Experience the vibrant flavors of this versatile dish and explore the diverse recipe variations to suit your preferences. Let your taste buds dance with delight as you savor each bite of this culinary masterpiece.
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
PASTA WITH ASPARAGUS, SHIITAKE MUSHROOMS, AND LEMON
Don't let the simplicity of this pasta dish fool you,— it's packed with irresistable springtime flavors.
Provided by kittybean
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper. Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
Nutrition Facts : Calories 1948 calories, Fat 116.365538571487 g, Carbohydrate 76.1206736202235 g, Cholesterol 595.679855787081 mg, Fiber 3.81158484218124 g, Protein 145.220947906458 g, SaturatedFat 39.708225221023 g, ServingSize 1 1 Serving (1043g), Sodium 567.984873821533 mg, Sugar 72.3090887780423 g, TransFat 10.2003447319759 g
SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES
Provided by Tina Miller
Categories Cheese Citrus Mushroom Pasta Sauté Vegetarian Quick & Easy High Fiber Asparagus Spring Chive Shallot Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
- Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
- *Available at some supermarkets, and at Italian markets and specialty food stores.
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
SPAGHETTI WITH SHAVED ASPARAGUS
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
- Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
Nutrition Facts : Calories 476 g, Fat 15 g, Fiber 5 g, Protein 17 g
PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE
Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.
Provided by Karielyn Tillman
Number Of Ingredients 19
Steps:
- Directions
- Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
- Prepare the pasta according to the package directions.
- While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
- While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
- In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.
FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
- Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.
Tips:
- Select the right asparagus: Choose thin to medium-sized asparagus spears that are bright green and have tightly closed tips. Avoid thick spears, as they can be tough and fibrous.
- Prepare the asparagus properly: Trim the tough ends of the asparagus and then peel the bottom third of each spear. This will help the asparagus cook evenly.
- Don't overcook the asparagus: Asparagus cooks quickly, so be careful not to overcook it. Overcooked asparagus will be mushy and lose its bright green color.
- Use a good quality olive oil: Olive oil is a key ingredient in this recipe, so be sure to use a good quality extra virgin olive oil.
- Don't overcrowd the pan: When cooking the asparagus, don't overcrowd the pan. This will prevent the asparagus from cooking evenly.
- Add the lemon juice and chives at the end: The lemon juice and chives are added at the end of cooking to preserve their bright flavor and color.
Conclusion:
This spaghetti with asparagus, shiitake mushrooms, lemon, and chives is a delicious and easy-to-make dish that is perfect for a light and flavorful meal. The asparagus and shiitake mushrooms are sautéed until tender, and then combined with spaghetti, lemon juice, and chives. The result is a dish that is both flavorful and visually appealing. This recipe is also a great way to use up leftover asparagus and shiitake mushrooms.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
