Linguine with Asparagus, Leeks, and Portobello Mushrooms
(Linguine con Asparagi, Porri e Funghi Portobello)
Ingredients:
2 large Portobello mushrooms, sliced
1 pound asparagus, cut into 1 inch pieces
2 large leeks, sliced
2 tablespoons extra virgin olive oil, divided
3 cloves garlic, sliced
Zest and juice of 1/2 lemon
2 tablespoons cream cheese, room temperature
1 tablespoon unsalted butter
8 ounces linguine pasta, cooked and kept warm
1 teaspoon kosher salt
Directions:
Pour 1 tablespoon of olive oil into a wide pan over medium high heat.
Once hot, add the garlic and leeks and cook approximately 1-2 minutes.
Stir often to keep the garlic from burning.
Add the Portobello mushrooms, tossing to coat in the olive oil and garlic, cooking for another 2-3 minutes.
Stir in the asparagus, along with the lemon juice, cream cheese and butter.
Continue cooking until the asparagus begins to soften up but still maintains a bit of crispiness, about 4-6 minutes.
Toss the linguine into the pan, in addition to the remaining olive oil and salt.
Combine everything well and serve immediately. Serves 6.