ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Pasta with Morels

Photo: Randy Mayor; Styling: Cindy Barr

 

Hands-on time 24 mins
Total time 24 mins
Yield Serves 6 (serving size: 1 1/2 cups)
If you substitute dried morels for fresh, a 2.5-ounce package will work.

Ingredients

  • 1 tablespoon butter
  • 1/4 cup minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 6 ounces fresh morel mushrooms, cleaned and trimmed
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 12 cups water
  • 12 ounces asparagus, trimmed
  • 1 (12-ounce) package fresh fettuccine
  • 1/4 cup half-and-half
  • 1 teaspoon grated lemon rind
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh tarragon leaves

Nutrition Information

  • calories 359
  • fat 8.1 g
  • satfat 5.3 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 18 g
  • carbohydrate 49 g
  • fiber 3 g
  • cholesterol 64 mg
  • iron 3 mg
  • sodium 313 mg
  • calcium 72 mg

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sauté 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.

  2. Bring 12 cups water to a boil in a Dutch oven. Shave asparagus into thin strips using a vegetable peeler. Add pasta to pan; cook 2 minutes. Add asparagus; cook 2 minutes. Drain.

  3. Return mushroom mixture to medium-high heat; add half-and-half and lemon rind. Add cream cheese and pepper, stirring with a whisk until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with tarragon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.