Simple ingredients packed with flavor in minutes. Instead of cream, I like to use a base of EVOO and butter for the sauce.

You can use your favorite pasta shape or mushroom type. Prep and cook time 30 min. Serves 4.
🍄Ingredients
8 oz uncooked pasta (I used penne pasta)
2 tablespoons of butter
2 tablespoons EVOO (extra virgin olive oil)
2 shallots
8 oz fresh mushrooms (I used baby Bella)
3 cloves of minced garlic
Juice and peel of 1 lemon
1/4 cup white wine
Salt+Pepper to taste
1/2 teaspoon of red pepper flakes (optional but recommended)
Freshly grated parmesan or pecorino

🍋Directions
Bring a pot of salted water to a boil and cook the pasta al dente.
In a skillet, add the EVOO and cook the shallots; add the mushrooms and cook for 1-2 minutes.
Add the asparagus and cook for 3-5 minutes, depending on its thickness—season with salt and pepper.
Add the garlic and the wine and cook until the wine has evaporated.
Add lemon juice and stir, then mix the butter and red pepper flakes until well blended.
When the pasta is ready, add it to the skillet with the fresh parmesan and lemon zest on top and toss to combine.
For the finishing touch, I drizzle a good EVOO on top, add more parmesan, and decorate it with fresh basil.
Serve immediately. Enjoy💫