Spring Pasta With Morels

14 ingredients
6 steps

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

Directions

  1. 1
    Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; saute 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. 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. 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.
  4. 4
    MyRecipes is working with
  5. 5
    , 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
  6. 6
    .

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