Fresh Spinach Linguine with Ramps, Sugar Snap Peas & Crispy Oyster Mushrooms

Fresh Spinach Linguine

with Ramps, Sugar Snap Peas & Crispy Oyster Mushrooms

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This gorgeous pasta dinner is brimming with the light, abundant flavors of spring. Fresh, spinach-infused linguine, tossed with a delightfully lemony sauce, gets delicate crunch from sautéed sugar snap peas and oyster mushrooms. Our linguine is also imbued with the subtly garlicky flavor of ramps—an onion relative with long stems and green leaves, in season for just a few weeks out of the year.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    725 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Tear the mushrooms into bite-sized pieces. Peel, halve and thinly slice the onion. Peel the turnip and cut into matchsticks. Snap off and discard the stem ends of the snap peas; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Trim off and discard the root ends of the ramps; wash off any dirt. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Quarter and deseed the lemon.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the onion & turnip:
3 Cook the onion & turnip:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Cook the pasta:
4 Cook the pasta:

While the onion and turnip cook, using your hands, carefully separate the strands of the pasta. Add to the pot of boiling water; cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Add the snap peas & ramps:
5 Add the snap peas & ramps:

Add the snap peas and ramps to the pan of onion and turnip; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green and the ramps are fragrant.

Finish & plate your dish:
6 Finish & plate your dish:

Add the butter, cooked pasta, the juice of 2 lemon wedges and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the browned mushrooms and cheese. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Tear the mushrooms into bite-sized pieces. Peel, halve and thinly slice the onion. Peel the turnip and cut into matchsticks. Snap off and discard the stem ends of the snap peas; pull off and discard the tough string that runs the length of each pod. Halve the snap peas on an angle. Trim off and discard the root ends of the ramps; wash off any dirt. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Quarter and deseed the lemon.

2 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Brown the mushrooms:
Cook the onion & turnip:
3 Cook the onion & turnip:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

4 Cook the pasta:

While the onion and turnip cook, using your hands, carefully separate the strands of the pasta. Add to the pot of boiling water; cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Add the snap peas & ramps:
5 Add the snap peas & ramps:

Add the snap peas and ramps to the pan of onion and turnip; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green and the ramps are fragrant.

6 Finish & plate your dish:

Add the butter, cooked pasta, the juice of 2 lemon wedges and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the browned mushrooms and cheese. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!

Browse Steps
1 of 6