Asparagus, Mushroom & Ricotta Pasta


This is an amazing dish that packs all the flavors of spring and it’s perfect for meatless Monday.

3 TBSP olive oil
4 large garlic cloves, minced
1 TBSP anchovy paste
1 large leek cut in half vertically, then sliced into thin crescents (white & light green parts)
12 oz mushrooms, sliced
2 bunches of asparagus, woody ends trimmed and cut into 1-inch pieces
1/2 c Sauvignon Blanc
2 TBSP unsalted butter
Juice and zest of 2 lemons
1 lb pasta
1/2 c grated Parmesan cheese
2 TBSP finely chopped tarragon
1 TBSP finely chopped mint
1 c ricotta, cool or at room temperature
Salt and pepper
Aleppo pepper

Cook pasta according to package.

In a 12 inch skillet heat oil over medium heat, add leeks and cook until softened, about 4 minutes. Stir in anchovy paste and garlic, cook 1 minute. Add mushrooms and asparagus and cook for 5 – 8 minutes. Stir in butter. Add wine and cook over low heat until asparagus is tender.

Stir in pasta, ricotta, cheese, lemon juice and zest, and herbs. Add a little pasta water if needed.

Serves 6 – 8.


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