Lemony Pasta with Mushrooms and Thyme

I recently sampled this Lemon Mushroom Linguini at a pot luck and begged Dave, the author, for the recipe. He happily consented to share this tangy pasta with a “no-cook” sauce .

We both are big fans of lemon; this sparkling citrus never lets us down. Lemon juice is the acidity I generally use in vinaigrettes for making quick tossed salads. A squeeze of lemon, as well, lends a fresh taste to many soups and roasted vegetables, a welcome burst of sunshine on a cold, dreary day.

When Martha Stewart emerged from her brief sojourn at the “big house”, she was asked what she missed most in confinement. She replied, “lemons”, quickly amending that she missed family and friends, as well. Whatever one’s opinion of Martha, we have to respect her taste buds.