LOS ANGELES—These are the days of summer when most of us try to avoid standing over a hot stove. As soon as work comes to an end, the focus is on creating a quick dinner that will allow us to enjoy our last few weeks of prolonged daylight with friends and family. Here’s where pasta comes in. A pasta-based dish can easily have you at the table in 30 minutes or less. Pack it with fresh vegetables, and it's a fiber-full meal in no time. Meaty Portobello mushrooms and crisp asparagus add bite, and the combination of olive oil, butter and warm cream cheese create a very light sauce that coats every noodle in each forkful.
Linguine with Portobello Mushrooms, Asparagus and Leeks ”“ Serves 6
2 tablespoons olive oil, divided
3 cloves garlic, sliced
2 large leeks, sliced
2 large Portobello mushrooms, sliced
1 pound asparagus, cut into 1”³ pieces
Zest and juice of 1/2 lemon
2 tablespoons cream cheese, room temperature
1 tablespoon unsalted butter
8 ounces linguine, cooked and kept warm
1 teaspoon kosher salt
1. 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 oil and garlic, cooking another 2-3 minutes.
2. Stir in the asparagus, along with the lemon juice, cream cheese and butter. Continue cooking until the asparagus begins to soften but still maintains a bit of crunch, approximately 4-6 minutes.
3. Toss the pasta into the pan, in addition to the remaining olive oil and salt. Combine everything well and serve immediately.
Dinner is served.