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Pappardelle with Asparagus, Mushroom, and Ricotta

Ruthie
  • 30 minutes
  • Serves 4

INGREDIENTS

3

shallots, peeled and thinly sliced

2 cups

asparagus cut into 1 inch sections

1 cup

baby bella mushrooms, sliced

3 tbsp

olive oil

sea salt and pepper

3 tbsp

butter

1/2 cup

onion, diced

3 cloves

garlic, minced

2 cups

fresh spinach, chopped

1 tsp

lemon zest

1 12 ounce package

pappardelle pasta (I used lemon pepper variety from trader joes)

1 cup

lowfat ricotta

1

egg yolk