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Lemony Pasta with Mushrooms and Thyme
Posted by Peggy on November 7, 2009
Recipe: Lemony Pasta with Mushrooms and Thyme
1/3 cup extra virgin olive oil
1 teaspoon minced garlic
Zest and juice from 1 lemon
1 teaspoon fresh thyme
8 ounces ( 4 cups) finely sliced cremini or baby bella mushrooms
1 pound linguine
1 bunch (1/2 cup) chopped parsley
Parmigianno Reggiano, as desired
In a bowl large enough to accommodate the pasta dish, make a dressing by whisking together olive oil, garlic, lemon and thyme.
Wash and thinly slice mushrooms then gently toss with the dressing. Season to taste with kosher salt and freshly ground pepper.
Cook the pasta according to the package instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss the pasta and mushroom mixture with the parsley and Parmesan. Season, if desired, with additional salt and pepper. Serve.
Number of servings (yield):
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