Ingredients
Vegetables
- 8 oz mushrooms, thinly sliced
- 1 lb asparagus, ends trimmed and sliced into 1-inch pieces
- 1 14.5-oz can quartered artichoke hearts, well drained
- 1 cup frozen peas
- 2 cups baby spinach
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
Pasta & Seasoning
- 1 lb pasta
- 1 tbsp kosher salt
- ½ tsp ground pepper
Oils & Dairy
- 3 tbsp olive oil, divided
- 2 tbsp butter
- ½ cup heavy cream
- 1 cup finely shredded Parmesan cheese
Liquids
- ¾ cup dry white wine
Instructions
- Cook the pasta: Boil the pasta in water seasoned with 1 tablespoon of kosher salt until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta and setting it aside.
- Sauté mushrooms: Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add the sliced mushrooms and cook until the edges begin to turn golden, approximately 10 minutes. Remove the mushrooms with a slotted spoon and transfer them to the bowl with the pasta or a plate if the pasta isn’t ready yet.
- Cook asparagus and artichokes: Add the remaining 2 tablespoons of olive oil to the skillet and heat for about 30 seconds. Add the asparagus pieces and drained artichoke hearts, tossing to coat in the oil. Sauté, stirring frequently, for about 6 minutes or until asparagus is tender but still crisp.
- Add peas and spinach: Stir in the frozen peas and baby spinach. Continue sautéing and tossing frequently until the peas are defrosted and the spinach has wilted. Transfer this vegetable mixture to the bowl with the pasta and mushrooms.
- Make the sauce base: In the same skillet, melt the butter over medium heat until foaming. Add the finely chopped shallot and minced garlic. Cook until the shallot is translucent and fragrant, about 3 minutes.
- Deglaze and reduce: Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Simmer the wine until it is reduced by half, about 4 to 5 minutes.
- Add cream and seasoning: Stir in the heavy cream and season with ground black pepper. Mix well to combine.
- Combine pasta and sauce: Pour the sauce over the bowl with pasta and vegetables. Add one-third of the reserved pasta water and one-third of the Parmesan cheese. Toss gently until the cheese melts into a creamy sauce. Repeat this process two more times with the remaining pasta water and cheese until the sauce is creamy and coats the pasta evenly. Add more pasta water if the sauce is too thick. Taste and adjust seasoning with salt if needed.
- Serve: Serve immediately, garnished optionally with chopped fresh parsley or basil and freshly ground black pepper for extra flavor.
Notes
- Reserve pasta water to help emulsify the sauce and adjust consistency.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for deglazing.
- For a vegetarian version, ensure the Parmesan is vegetarian-friendly or substitute with a vegetarian hard cheese.
- Fresh parsley or basil adds a bright finishing note but is optional.
- Do not overcook the asparagus to retain its crunch and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
