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Lemon Parsley Angel Hair with Asparagus and Mushrooms is a light meal for lunch or dinner. It’s super quick and easy and just has a few flavorful ingredients.
This delightful recipe is from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin of Barefeet in the Kitchen. Mary was sweet enough to send me a copy for review. I just know you are going to love it as much as I do!
I can’t say enough nice things about Mary and her recipes. She is one of the kindest, most generous ladies I have come to know through this crazy internet world. You must visit her site for every kind of delicious recipe! I’m absolutely thrilled to share this fabulous pasta from her new book today!
Lemon Parsley Angel Hair with Asparagus and Mushrooms
It’s no secret that I love cookbooks, really LOVE them. I was so excited to get my hands on this one! Since we work from home, here on the ranch, I cook at least two meals a day. Most days it’s three.
Sometimes we have leftovers for lunch but many times, there are no leftovers and that means cooking another meal. My guys work hard and have big appetites.
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The Weekday Lunches & Breakfasts Cookbook is just full of easy and delicious recipes. I looked through it several times and just kept bookmarking recipes that I wanted to try. I had a hard time deciding which one to share with you.
I landed on this Lemon Parsley Angel Hair because I actually had everything on hand to make it. Plus it’s lemon and I am a total lemon pasta fanatic. Plus there’s asparagus AND mushrooms, all of my favorites.
The grocery store isn’t just around the corner from the ranch, so finding a recipe that I have everything to make means a lot to me. Lately, I have only been getting to store about every two weeks. Can you say, two carts full every time? Drives my husband crazy for me to shop that way.
Also on my list to try is Creamy Cajun Pasta, Last Minute Chicken (boy does that have my name all over it), Tortilla Eggs and Grandma’s Waffles with Waffle Sauce! Okay, I will stop there, but I really want to try just about every single recipe.
Order your copy of The Weekday Lunches & Breakfasts Cookbook and if you don’t already have a copy of Mary’s The Weeknight Dinner Cookbook, get one of those too! So many great recipes!! Awesome Mother’s Day gift idea too.
I have made lemon spaghetti a hundred times but never thought to add veggies to it, imagine that! Mary says broccoli and peppers are also great additions. I will probably never make it plain again, the veggies really make it super delicious.
The guys have been improving fencing on the ranch and that means some really long days. My husband came in for lunch late the day I made this easy pasta dish.
I had put the leftovers in the fridge and just reheated it when he came in. It was just as good as when I made it earlier. This would be perfect to make ahead to enjoy for lunch for several days.
When the guys are off working on fencing or putting up hay in the summer, I never know when they will stop to eat. Dishes like this are a lifesaver. Quick, easy and delicious. You know that’s right up my alley.
Tips for Making Lemon Parsley Angel Hair with Asparagus and Mushrooms:
- Use any pasta you have on hand: spaghetti, linguine, or even rotini would work.
- Switch up the vegetables: sweet peppers, broccoli, carrots, and zucchini would all be delicious.
- Make sure to reserve 1/2 cup of pasta water to finish the dish, it really does make a difference.
- If you are feeding a crowd, this recipe is easy to double.
We had a pretty big round of thunderstorms on Friday and after the weather cleared, we took the Ranger out to have a look at the cows and make sure there was no damage from the massive winds. Lots of limbs down from the trees, but otherwise all was well.
The dogwoods are blooming and all of the trees are starting to get leaves. I think springtime is finally here. We also came across a band of feral hogs, it was the biggest bunch I had ever seen, probably 3o or so.
It’s unbelievable the damage they do to our pastures. There’s never a dull moment around the ranch, that’s for sure!
It was good to get out of the house and out on the ranch. I was wishing that I had brought my camera. I’m putting that on my agenda for this week.
Also on the agenda will be to make this Lemon Parsley Angel Hair again! Guaranteed!!
Other Easy Recipes to Check Out:
- Creamy Balsamic Chicken Skillet
- Asparagus Quiche
- One Pot Sausage Penne Pasta
- Easy Cheesesteak Stromboli
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA AND NEVER MISS A RECIPE!
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 8 oz angel hair pasta
- 1 tablespoon olive oil
- 3 larges cloves garlic, minced
- 8 oz cremini or white mushrooms, thinly sliced
- 8 oz fresh asparagus, trimmed, and cute bite-size
- 1/2 teaspoon chili pepper flakes
- 3 tablespons butter, divided
- 1/2 bunch fresh Italian parsley, chopped small, about 1/4 cup
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons fresh lemon juice, about 1 lemon
- 1/2 cup freshly shredded Pecorino Romano or Parmesan Cheese
- Lemon wedges for serving
- Cook the pasta according to the package directions.
- Set aside 1/2 cup of pasta water before draining. Drain and do not rinse the pasta.
- Warm the oil in a large skillet over medium-high heat.
- Add the garlic. Saute for about 30 seconds until fragrant.
- Add the mushrooms, asparagus, chili pepper flakes and 2 tablespoons of butter.
- Stir to coat and continue stirring and cooking fora bout 3 minutes, until the mushrooms soften and the asparagus is bright green and slightly tender.
- Add the parsley and cook for 1 minute.
- Add the cooked pasta and sprinkle with 1/2 teaspoon salt, pepper and lemon juice. Toss to combine.
- Add a splash of the reserved pasta water, about 1/4 cup, if pasta is dry.
- Add an additional splash of the reserved water only if it is need.
- Taste the mixture and add more salt only if needed. Stir in 1 tablespoon of butter and top with cheese.
- Serve with lemon wedges if desired.
Amount Per Serving: Calories: 282 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 34mg Sodium: 778mg Carbohydrates: 28g Fiber: 4g Sugar: 4g Protein: 10g
I received a copy of The Weekday Lunches and Breakfasts Cookbook for review purposes. All thoughts and opinions are my own.