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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 se...

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

    % Daily Value

  • Calories

    420 cal

  • Total Fat

    29 g

  • Sodium

    480 mg

  • Total Carbohydrate

    31 g

  • Dietary Fiber

    3 g

  • Protein

    11 g

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

    % Daily Value

  • Calories

    420 cal

  • Total Fat

    29 g

  • Sodium

    480 mg

  • Total Carbohydrate

    31 g

  • Dietary Fiber

    3 g

  • Protein

    11 g

How to make

Ingredients

  • 1 pkg (250 g)

    PC®Black Label asparagus cappellacci filled egg pasta
  • 2 tbsp (25 mL)

    Unsalted butter
  • 2

    Small 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
  • 2

    Green onions, thinly sliced on diagonal
  • Pinch

    Salt
  • Pinch

    Freshly ground black pepper

How to make

  • Step 1

    In medium saucepan of boiling salted water, cook pasta for about 5 minutes or until tender; drain.

  • Step 2

    Meanwhile, 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 3

    Add 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.

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