Linguine with Lemon, Thyme and Garlic Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 385.6
- Total Fat: 22.3 g
- Cholesterol: 9.9 mg
- Sodium: 724.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.4 g
- Protein: 12.9 g
View full nutritional breakdown of Linguine with Lemon, Thyme and Garlic Mushrooms calories by ingredient
Introduction
This is my adaptation to Nigella Lawson's recipe. Less pasta, more mushrooms per serving and more lemon and thyme This is my adaptation to Nigella Lawson's recipe. Less pasta, more mushrooms per serving and more lemon and thymeNumber of Servings: 4
Ingredients
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Juice of 1 1/2 fresh lemons and zest of one
5 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced, pressed or microplaned
1 tsp Maldon or flaked Kosher salt, coarse
1/2 tsp freshly ground white Pepper
10 tsp fresh Thyme, whole leaves stripped from stems
227 grams fresh Mushrooms, sliced (I prefer cremini)
170 g Linguine Pasta (uncooked)
1/2 cup Parsley, coarsely chopped, plus more for garnish
1/2 cup Parmesan Cheese, grated
Tips
Excellent with some shredded cooked chicken breast tossed in with it, making sure you add the calories for the chicken.
Directions
A few hours before if possible - or at least 1 hour before:
Into a large bowl, squeeze juice from lemons. Add zest from one of the lemons, the olive oil, the pressed/minced garlic, Maldon/Kosher salt, fresh ground pepper, the fresh thyme leaves, and the sliced mushrooms. Stir well to combine and allow to "steep" for at least 1 hour, but as long as 4 or 5 hours. Stir occasionally to allow all of the mushrooms to 'cook' in the lemon juice mixture.
When ready to prepare dinner, cook linguine to al dente in well salted water. Just before draining, remove about 1/2 cup or so of the pasta water and set aside.
Drain the pasta lightly and immediately toss it into the lemon/mushroom mixture. Toss gently and add a little of the pasta water, a bit at a time, to ensure the pasta is well coated with "sauce" and stays moist.
Toss in the parsley and half of the parmesan, and toss again to combine.
Serve sprinkled with a few teaspoons more of the grated parmesan and some parsley for garnish.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PIXBADGIRL.
Into a large bowl, squeeze juice from lemons. Add zest from one of the lemons, the olive oil, the pressed/minced garlic, Maldon/Kosher salt, fresh ground pepper, the fresh thyme leaves, and the sliced mushrooms. Stir well to combine and allow to "steep" for at least 1 hour, but as long as 4 or 5 hours. Stir occasionally to allow all of the mushrooms to 'cook' in the lemon juice mixture.
When ready to prepare dinner, cook linguine to al dente in well salted water. Just before draining, remove about 1/2 cup or so of the pasta water and set aside.
Drain the pasta lightly and immediately toss it into the lemon/mushroom mixture. Toss gently and add a little of the pasta water, a bit at a time, to ensure the pasta is well coated with "sauce" and stays moist.
Toss in the parsley and half of the parmesan, and toss again to combine.
Serve sprinkled with a few teaspoons more of the grated parmesan and some parsley for garnish.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PIXBADGIRL.