Saturday, March 29, 2008

Linguine with Lemon, Garlic, and Thyme Mushrooms

This is another great pasta dish that cooks in the time it takes to boil the noodles. I used presliced mushrooms, and they worked great.

8 ounces sliced chestnut/cremini/button mushrooms
1/3 cup extra-virgin olive oil plus 1 tablespoon
1 tablespoon kosher salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Bring water for pasta to a boil. Add pasta, and cook per directions on package.

While waiting for the water to boil, heat a nonstick pan over medium high heat. Add 1 tablespoon oil, and the mushrooms. Saute until golden brown, about 4 minutes. Turn off the heat, and add the 1/3 cup oil, garlic, and thyme. Let the mushroom mixture sit in the warm pan until the pasta is ready.

Add the cooked pasta, salt, parsley, lemon juice and zest (Don't add the salt before now, or the mushrooms will be too salty). Toss to combine.

Sprinkle with the cheese, serve, and enjoy!

--Adapted from Nigella Lawson

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