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Spring Pasta with Morels

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Last week the little one and I headed out to get our morning cup of tea and some retail therapy over at Target. The little one wanted a new dress and I wanted some magazines to read. I was also looking for some inspiration for our meals this week. I’m really focusing more and more on adding some variety to keep families meals interesting… but I also want them to be healthy!

I saw a special deal at Target and jumped on it! When you buy the April issues of Cooking Light and Real Simple magazines you will receive a $5 gift card {offer is available while supplies last}. I can’t tell you the last time I sat down and read two magazines but I did that day! And I found a new go-to recipe for my family!

I was really excited to make this dish… Spring Pasta with Morels! Think of pasta with a light cream sauce, tender asparagus and morel mushrooms. So good… and it had a genius ingredient that really made all the others stand out even more… lemon zest!

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That afternoon I sent one of my older daughters off to finish her homework after school and told her I would have a surprise for her a little later… and I did! The directions were very easy to follow which is good for a no-fuss cook like me. This was perfect for me. I was even able to modify it to fit our dietary needs {vegetarian}. All of the recipes in the magazines look amazing like this one… I’m already planning to make more dishes this week too.

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Ready to make this recipe for your family too? 

Ingredients
  1. 1 tablespoon butter
  2. 1/4 cup minced shallots
  3. 1 tablespoon chopped fresh thyme
  4. 1/2 teaspoon kosher salt
  5. 6 ounces fresh morel mushrooms, cleaned and trimmed
  6. 3/4 cup unsalted chicken stock {I used vegetable stock}
  7. 12 cups water
  8. 12 ounces asparagus, trimmed
  9. 1 (12 ounce) package of fresh fettuccine {I used spaghetti}
  10. 1/4 cup half and half
  11. 1 teaspoon grated lemon rind
  12. 3 ounces 1/3 less fat cream cheese softened
  13. 1/2 teaspoon freshly ground black pepper
  14. 2 teaspoon fresh tarragon leaves
Instructions
  1. Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sate 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. Bring 12 cups of 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. 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.
By Cooking Light April Issue- shared with permission as part of campaign

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Are you looking to eat healthier too?

 

Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog It's a Lovely Life®! In addition to traveling 150+ days a year, she also helps new bloggers build successful blogging businesses.

26 Comments

  • I really love magazines with healthy recipes that can be easily modified to our families taste! This recipe looks amazing. And yes, we are trying to eat healthier too. From Daddy to Baby.

  • This looks delicious! Flipping through magazines looking for recipe inspirations is one of my favourite past times.

  • We’re definitely onto the healthy eating track so this is one recipe I really should try! YUMMY!!

  • That’s a great deal on the magazine, I must pick one up! Great recipe too, I’m such a pasta lover!!

  • That looks so good!! What a great spring recipe! I’m trying to eat healthier, so I’d love to try this.

  • Oh that pasta looks amazing! I love when I get inspiration for great healthy dinners from magazine! Even better when my family actually eats them!

  • I find great recipes in magazines all the time. Your pasta dish looks wonderful. Great recipe find!

  • That sounds like such a fun recipe for spring! I love pasta and the addition of asparagus and mushrooms probably tastes better than a boring marinara!

  • YUMMM.. this recipe is right up my ally.I love pasta. Will try this soon..thanks for sharing…

  • Wow, I can’t tell you the last time I sat down to read any magazine… ha, ha, ha.. that pasta looks so very yummy. I definitely have to try to make it.

  • That sounds delicious! I have those issues of Cooking Light and Real Simple too (isn’t that the best deal at Target!?!)…so many great recipes in them for Spring!

  • This sounds really tasty and different!!! Lemon in anything is always so refreshing. I want to try this for sure. Hope it turns out as pretty as yours!!

  • Oh I should grab cooking light! I’m trying to cook healthier meals for me and my family.

  • That pasta looks delicious! I love pretty much any kind of pasta dish but lemon makes them so refreshing.

  • This sounds delicious! I love the fresh lemon flavoring. These are 2 of my favorite magazines.

  • Oh yummy, that looks amazing! Plus I love Target! I’ve started to seek out healthier meals for spring! 🙂

  • That is a great meal for spring!!! I am going to have to try that, though my picky kids won’t eat it, but hey more for me 🙂

  • Ohhh, this looks amazing. 😀 Mmmm, the sauce looks divine.

  • I’ll have to pick up that issue. I do have the Real Simple one, but I’ll be needing CL now to find more recipes like this!

Comments are closed.