When Life Gives You Lemons …. Make Lemon-Thyme Pasta with Mushrooms

In the light of recent events in The SkinnyBitch’s life, I feel as though the title (as well as the recipe that follows) is rather apropos.  It's hearty, light and easy!

The heat in the SkinnyBitch’s neck of the woods (and lack of AC .. ack.) makes baking today completely impossible.  The words “stifling”, “sticky” and “utterly boiling” are infinite understatements for the current forecast.  So I will provide my beautiful (and hopefully cooler) readers with a simple recipe that requires a very little thermal increase in the kitchen.

I am a huge fan of how simple this recipe is while still being completely satisfying.  It’s delicious right out of the pan, room temperature in your lunch, or cold (for late-night snacking/early morning pick-me ups).

Here goes!

The SkinnyBitch’s Lemon-Thyme Pasta with Mushrooms

Ingredients –

1lb of your favorite mushroom (button mushrooms will work, but be adventurous! Try cremini or Baby Bellas!  They’ll add an amazing depth of flavor, and on top of that, people will think you’re “fancy” around the dinner table!)

1/3c olive oil

2t  salt (Kosher or course ground, if you please!)

1t pepper

2 cloves of garlic, finely minced

1 large lemon; juiced and zested

2t of fresh thyme leaves; finely chopped

1c fresh parsley; chopped

1/3c of grated parmesan cheese (or to taste – I tend to be a LITTLE liberal with my lactose toppings!)

1lb of your favorite pasta (I alternate this to keep everyone guessing, but today, I used rotini; this allows for the sauce to get in all the little nooks and crannies .. yum, Yum, YUM.)

Directions –

If your mushrooms aren’t already sliced, give them a little chop up, and then continue on with your bad self until they are about 1/2in x 1/2in diced.  Now, put all your cute little fungi pieces into a large bowl with the olive oil, salt, pepper, garlic, lemon juice (and zest!), and your chopped thyme and parsley. Allow this to all meld on the counter while you cook your pasta. 

Now, after your pasta is cooked, drain WELL and quickly dump in your noodles with the mushroom mixture while the pasta is still piping hot (make sure not to rinse your pasta post-boil).  Toss everything together until it’s well combined and top with your desired quantity of parmesan cheese.  Toss one more time just to combine the cheese.  ENJOY!!

When it’s not so sweltering, I serve this with a nice hunk of fresh baked garlic bread – simple and quick!

 All for now! 

I’ll leave you with a little SkinnyBitch-hindsight-is-20/20-wisdom …. Be honest – Speak what’s on your heart - Love each other completely – Do your best, every day.

Until then ..

XOXO