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: 380kcal
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
Calories: 380kcal | Carbohydrates: 45g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 588mg | Potassium: 184mg | Fiber: 3g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 19.6mg | Calcium: 24mg | Iron: 1.2mg