Boil water and add your spaghetti. Cook until al dente.
Meanwhile, chop mushrooms and asparagus into quarters. Also mince garlic.
Melt butter into saucepan and sautée asparagus for 4 minutes or until slightly browning.
Add mushrooms and garlic, sautée. Sprinkle with salt.
Add black pepper and toss periodically.
Cook until mushrooms are softened but still firm and plump.
Squeeze lemon juice onto pasta, stir to combine.
Pour cooked pasta into pan with vegetables. Stir together. .
Pour into bowl, add parmesan cheese (optional). Serve and enjoy!
- 4.0 Chestnut or Baby Bella Mushrooms
- 3.0 Stalks of Asparagus
- 6.0oz Spaghetti
- 1.0Tbsp Butter
- 1.0pch Fresh Ground Pepper
- 1.0 Clove Garlic
- 1/4 Lemon