Spaghetti with Mushrooms, Lemon and Thyme
A nice diversion from the classic spaghetti with marinara sauce.
Servings: 8 servings
Ingredients
- 1 pound spaghetti
- ¼ cup (½ stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1½ pounds cremini mushrooms, trimmed and cut into ¼-inch thick slices (6 cups)
- 1 teaspoon freshly grated lemon zest
- 3 medium garlic cloves, chopped (1 tablespoon)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced fresh thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 2 tablespoons minced fresh parsley
- ½ cup finely grated Parmesan Cheese, plus additional for serving
- 4 wedges of lemon, for garnish
Instructions
- Cook pasta in a large pot of boiling, salted water until barely al dente.
- While the pasta is cooking, heat 2 tablespoons butter and oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper and remaining ¾ teaspoon salt.
- Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- Transfer mushrooms to pasta pot, then add ½ cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
- Serve the pasta sprinkled with additional cheese.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 47g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 408mg | Potassium: 539mg | Fiber: 2g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 1mg