We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fresh Spinach Linguine
with Ramps, Sugar Snap Peas & Crispy Oyster Mushrooms
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 725 Cals/serving
-
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.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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