Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Some of this simplest recipes make the most delicious meals. This pasta dish could easily be featured on 30 Minute Meals, and really is tasty AND healthy. Asparagus is such a versatile and succulent vegetable and is incredibly good for you. In just one cup of asparagus you get 114% of your daily intake of vitamin K, 65% of folate, 34% vitamin c and 20% of vitamin A. In this recipe the lemon juice is added to the mushrooms and shallots before the liquid which gives this dish such a depth of flavor. I added sliced chicken to make it a bit heartier, but you certainly don't need to. See my substitutions below and enjoy!

origin - Bon Appetit April 2006
difficulty - a cinch!
health meter - medium/high

12 oz spaghetti cooked according to package directions

4 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup thinly sliced shallots
1 pound fresh shitake mushrooms sliced *I used cremini
6 tbsp fresh lemon juice
1 3/4 cup vegetable broth *I used chicken
1 tbsp grated lemon peel
1 pound asparagus, tough ends trimmed and cut crosswise into thirds
1/4 fresh chives *fresh basil would work well too
4 oz shaved asiago cheese *I used parmesean
2 boneless skinless chicken breasts sliced into 1 each pieces

Melt 2 tbsp butter with oil in heavy large skillet over medium heat. Add chicken and stir fry until cooked through - about 5 minutes. Remove from pan and set aside. Add shallots to pan and saute for 1 minute. Add mushrooms and sprinkle with salt and pepper. Saute mixture until soft, about 5 minutes. Add lemon juice; cook 1 minute. Add vegetable broth and lemon peel, bring to boil. Reduce heat to medium and simmer until the liquid is reduced by half - about 6 minutes. Add asparagus to mushroom mixture and simmer until asparagus turns bright green - about 2 minutes. Add chicken, chives and remaining 2 tbsp butter and stir until butter melts. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat. Top with shaved parmesean cheese and serve.