Creamy Lemon Asparagus Pasta

Boil pasta according to package directions.
When 4 minutes remain, add the asparagus to the pot.
When 2 minutes remain, add the frozen peas.
Reserve 1/4 cup of the starchy pasta water, then drain the pasta and vegetables.
2. Prepare the Creamy Sauce
Heat oil and butter in a large skillet over medium-high heat.
Add sliced onions and mushrooms, sauté for 5 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in flour and cook for another 30 seconds, stirring constantly.
3. Create the Creamy Base
Slowly pour in milk and half-and-half, stirring continuously.
Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until slightly thickened.
Add spinach and salt, stirring until the spinach wilts.
4. Combine Everything
Toss the pasta and cooked vegetables into the sauce.
Add the reserved starchy pasta water, lemon zest, and lemon juice.
Stir everything together until well coated.
5. Garnish and Serve
Sprinkle with grated Parmigiano Reggiano and chopped parsley.
Serve warm and enjoy this creamy, zesty pasta!
Serving and Storage Tips
Serving Suggestions: