Verrigni with Lemon, Garlic & Thyme Mushrooms



4 c (8 oz) finely sliced cremini or button mushrooms
1/3 c extra virgin olive oil
1 T kosher salt
1 small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme, stripped to give 1 tsp leaves
1 package Verrigni long cut pasta
1 bunch flat-leaf parsley, leaves chopped to give 1/2 cup
2 T freshly grated Parmesan, to taste (up to 3 T)
1 pinch freshly ground black pepper


1. Slice the mushrooms finely, and put them in a large bowl with the oil, salt, garlic, lemon juice and zest, and thyme leaves.
2. Cook the pasta in a large pot of boiling water (8-10 minutes for spaghetti or linguine, 10-12 minutes for bucatini). Drain loosely, retaining some water, and quickly add the pasta to the bowl with the mushroom mixture.
3. Toss everything together well, then add the parsley, cheese, and pepper before tossing again.

Adapted slightly from Nigella Lawson’s recipe on Food Network

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