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!

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Lemon Linguine with Mushrooms

Prep time: 10 min

Cook time: 20 min

Servings: 4

Ingredients

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)

Instructions

1. 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.

2. 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.

3. 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.

4. 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.