Nigella's Linguine with Lemon Garlic & Thyme Mushrooms (made-over)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.9
- Total Fat: 12.6 g
- Cholesterol: 3.6 mg
- Sodium: 961.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.2 g
- Protein: 7.6 g
View full nutritional breakdown of Nigella's Linguine with Lemon Garlic & Thyme Mushrooms (made-over) calories by ingredient
Introduction
I've added double the mushrooms and lemon juice/zest, a little extra olive oil (to balance the flavour) and use half the amount of pasta. I also save myself the time and purchase pre-sliced cremini mushrooms. The recipe still makes a huge amount. I've added double the mushrooms and lemon juice/zest, a little extra olive oil (to balance the flavour) and use half the amount of pasta. I also save myself the time and purchase pre-sliced cremini mushrooms. The recipe still makes a huge amount.Number of Servings: 8
Ingredients
-
500 grams Cremini Mushrooms, fresh, sliced
6 tbsp Extra Virgin Olive Oil
1 tbsp Salt
1 clove Garlic
2 lemon yields Lemon Juice
2 tbsp Lemon Peel
8 tsp Thyme, fresh
8 oz Barilla Linguine
8 tbsp Parmesan Cheese, shredded
.5 cup Parsley
Tips
This recipe makes a huge amount. If you plan to have a protein side dish (i.e. grilled chicken breast goes nicely with this), or even a salad, I would actually consider only serving half of a serving.
Directions
A couple of hours before you plan to make the pasta, stir together the olive oil, salt, garlic, lemon juice, lemon zest and thyme in a very large bowl until salt has pretty much dissolved. Add the mushrooms and toss well to coat.
Stir the mushrooms in the accumulating juices once or twice an hour to bring out more liquid from the mushrooms and create a lovely light but abundant "sauce".
About half an hour before you're ready to serve, bring a large pot of well salted water to a boil. Add your linguine and cook to al dente.
Meanwhile, shred your Parmesan Cheese and chop the parsley.
When pasta is cooked, remove half a cup of pasta water and set aside.
Barely drain the pasta and transfer while still very wet to the bowl containing the mushrooms and liquid (or transfer from the pasta water to the bowl with a pasta fork). Toss gently to combine, adding some of the retained pasta water to assist the "sauce". (I usually end up using about 1/4 cup of the pasta water).
Scatter Parmesan and chopped parsley in and toss to combine.
Enjoy.
Serving Size: 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user PIXBADGIRL.
Stir the mushrooms in the accumulating juices once or twice an hour to bring out more liquid from the mushrooms and create a lovely light but abundant "sauce".
About half an hour before you're ready to serve, bring a large pot of well salted water to a boil. Add your linguine and cook to al dente.
Meanwhile, shred your Parmesan Cheese and chop the parsley.
When pasta is cooked, remove half a cup of pasta water and set aside.
Barely drain the pasta and transfer while still very wet to the bowl containing the mushrooms and liquid (or transfer from the pasta water to the bowl with a pasta fork). Toss gently to combine, adding some of the retained pasta water to assist the "sauce". (I usually end up using about 1/4 cup of the pasta water).
Scatter Parmesan and chopped parsley in and toss to combine.
Enjoy.
Serving Size: 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user PIXBADGIRL.