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Lemon Linguine with Mushrooms
made with Arvinda's Herbs of Toscane
Fresh lemon, linguine and Tuscan herbs – an incredibly simple combination of ingredients yet so fine. Dine on the patio with this dish under the warm sun, a crisp white wine and olive oil crispy crostinis on the side. Life is beautiful!
- Prep Time
10 min - Cook Time
20 min - Serves
4
2 TSP. | sea salt, divided |
227 G (8 OZ) | linguine pasta |
2 TBSP. | olive oil |
3 to 4 | garlic cloves, finely minced |
½ | medium onion, chopped |
227 G | mushroom, sliced |
1 ½ TBSP. | ARVINDA’S HERBES OF TOSCANE |
¼ CUP | reserved pasta water |
½ | lemon |
¼ CUP | parsley, finely chopped |
Parmigiano-Reggiano, freshly grated, to garnish (optional) |
Fill a stock pot with lots of water and 1 teaspoon of salt. Bring it to a boil, add the pasta and cook for about 10 minutes, or untilal dente, stirring occasionally. Remove from the heat and set aside.
In a pan or large skillet, heat the oil on medium. Add the garlic and cook for a minute. Add the onion and cook for a couple minutes until translucent.
Add the mushrooms and sprinkle in 1 teaspoon of salt (or to taste) and ARVINDA’S HERBES OF TOSCANE. Sauté for a few minutes until the mushrooms are cooked.
Drain the pasta and reserve some pasta water. Stir in the hot pasta with the mushrooms and add the pasta water to create a sauce. Squeeze in the lemon, toss and garnish with lots of chopped parsley and Parmigiano-Reggiano.