Asparagus Cappellacci with Lemon Butter Sauce | PC.ca
  • Home
  • Recipes
  • Asparagus Cappellacci with Lemon Butter Sauce

Asparagus Cappellacci with Lemon Butter Sauce

Plate of asparagus & 3-cheese filled cappellacci pasta & sautéed mushrooms

PC Black Label Cappellaci Beet & Goat Cheese

Asparagus Cappellacci with Lemon Butter Sauce

Brimming with asparagus and a trio of fine Italian cheeses, our fresh and tender stuffed pasta is s...

Brimming with asparagus and a trio of fine Italian cheeses, our fresh and tender stuffed pasta is sensational with sautéed mushrooms and tossed with a simple lemon butter sauce. Serve with leafy green salad tossed in a simple vinaigrette.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 20 mins
  • Serves: 3
  • Dish Type: American, Canadian, Italian, Vegetarian
  • Season: Holiday
  • Course: Main
  • Main Ingredient: Asparagus Cappellacci Filled Egg Pasta
  • Amount Per Serving

  • Serving Size

  • Sodium

    480 mg

  • Sugars

  • Protein

    11 g

  • Calories

    420 cal

  • Total Fat

    29 g

  • Dietary Fibre

Asparagus Cappellacci with Lemon Butter Sauce

Plate of asparagus & 3-cheese filled cappellacci pasta & sautéed mushrooms

PC Black Label Cappellaci Beet & Goat Cheese

  • Amount Per Serving

  • Serving Size

  • Sodium

    480 mg

  • Sugars

  • Protein

    11 g

  • Calories

    420 cal

  • Total Fat

    29 g

  • Dietary Fibre

How to make

Ingredients

  • 1 pkg (250 g)PC®Black Label asparagus cappellacci filled egg pasta
  • 2 tbsp (25 mL)Unsalted butter
  • 2Small portobello mushrooms (or 1 large), sliced in 3/4-inch (2 cm) thick pieces
  • 2 tbsp (25 mL)PC®Black Label lemon infused extra virgin olive oil
  • 1 tsp (5 mL)Fresh lemon juice
  • 2Green onions, thinly sliced on diagonal
  • PinchSalt
  • PinchFreshly ground black pepper

How to make

  • Step 1In medium saucepan of boiling salted water, cook pasta for about 5 minutes or until tender; drain.
  • Step 2Meanwhile, in large nonstick frying pan, melt butter over medium-high heat.Add mushrooms; cook, stirring for about 3 minutes or until browned. Transfer to plate.
  • Step 3Add oil to same frying pan, swirling to coat. Add lemon juice, green onions and reserved pasta. Using tongs, turn over gently to just coat with sauce. Top with mushrooms and divide among three plates; sprinkle with salt, pepper and Parmigiano Reggiano shavings.

Similar recipes