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Fresh Spinach Linguine Fill 1 Created with Sketch.

with Ramps, Sugar Snap Peas & Crispy Oyster Mushrooms

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 725 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!