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