Creamy Pasta Primavera

Ingredients

  • 0.25 lbs. of Linguine Pasta
  • 8 oz. Plain Greek Yogurt
  • 7 oz. Maitake Mushrooms
  • 5 Large Garlic Cloves
  • 1 Bunch Asparagus
  • 1 Lemon Wedge OR 1 tsp Lemon Juice
  • 1 lb. Spinach
  • Medium Boiling Pot
  • Large Boiling Pot
  1. Start a medium pot of water boiling with 1 tsp of salt for the pasta.
  2. Using your hands, tear the mushrooms into bite-sized pieces.
  3. Cut off the top 6 inches of the asparagus (you only want the most tender parts) and discard the rest.  Now cut the asparagus into 3/4th inch pieces on an angle.
  4. Peel and rough chop the garlic.
  5. Quarter the lemon (if using a full lemon).
  6. In the large pot, heat 2 teaspoons of olive oil on medium-high until hot.  Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.
  7. In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 8 to 10 minutes, or until browned and crispy. Transfer to a paper towel-lined plate, leaving any remaining oil in the pan. Season with salt and pepper and set aside in a warm place.
  8. While the mushrooms brown, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Thoroughly drain the cooked pasta and set aside in a warm place.
  9. Add the asparagus to the pot used to brown the mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened and bright green. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  10. To the pot of asparagus, add the cooked pasta, chopped spinach, butter, yogurt, ¾ of the browned mushrooms and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the remaining browned mushrooms. Garnish with the cheese. Serve with the lemon wedges on the side. Enjoy!

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