Almost no cooking is involved with this fresh, delicious recipe for Mushroom Linquine, with Lemon, Garlic, and Thyme. Serve hot or cold.
I could try to come up with some long, romantically clever post to sell you on this fresh and flavorful dish. But no time management or pre-planning are required for Mushroom Linguine with Lemon, Garlic and Thyme. So, I’ll be brief just like the time you’ll need to prepare this meal.
The only cooking involved for this flavorful beauty is to boil the pasta. By the time it’s al dente, you are ready to toss it all together. And garlic, lemon and thyme? What more do you need to know? Except that it takes less than 30 minutes to put together and cleanup is a breeze.
Mushroom Linguine with Lemon, Garlic and Thyme
This meal requires no cooking other than boiling the pasta so it's perfect when you need something delicious but quick. Great packed in lunches, as this can be eaten hot, warm or cold.
Servings 4
Calories 380
Ingredients
- 8 ounces linguine, or other pasta shape
- ⅓ cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme, stripped to give about 1 teaspoon leaves
- 4 cups cremini or button mushrooms cleaned and finely sliced
- ¼ cup fresh flat-leaf parsley, leaves chopped
- ¼ cup freshly shredded Parmesan, to taste
- Freshly ground black pepper
Instructions
- Cook linguine or other pasta according to package directions. As the pasta is cooking:
- In a large bowl, add ⅓ cup olive oil, 1 teaspoon salt, 1 mince garlic, lemon juice and zest, 4 gorgeously scented thyme leaves.
- Wipe 4 cups mushrooms very clean. Since you aren't cooking the mushrooms, any gritty dirt will be easier to taste if not cleaned well. Finely slice the mushrooms and add them into bowl with olive oil mixture.
- When pasta is al dente, loosely drain retaining just a bit of water.
- Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, then add ¼ cup parsley, ¼ cup Parmesan and pepper to taste before tossing again.
- Serve immediately, or let come to room temperature OR refrigerate for a cold pasta to be served within 24 hours.
Nutrition Facts
Mushroom Linguine with Lemon, Garlic and Thyme
Amount Per Serving
Calories 380
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Sodium 588mg26%
Potassium 184mg5%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 315IU6%
Vitamin C 19.6mg24%
Calcium 24mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe slightly adapted from Nigella.com
We have everything we need for this. Tomorrow or the next day it will be on the menu. Thank you for the idea sally.
oh wow, LOVED this one! simple to make and the flavors were spot on.
This was so fresh and delicious tasting! I will definitely be making it again and want to thank you for sharing.
This was great with fresh thyme and parsley from my garden. Perfect! Going to try adding shrimp next time.
This is an excellent recipe. A definite keeper. I used baby portabellas and they were so good with the lemon .
This was a very good recipe, simple to make and quick. I love mushrooms so that was a nice touch.