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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • 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