1/3 cup olive oil
1 tablespoon flaky sea salt
1 small clove garlic, minced
1 lemon, zested and juiced
1 teaspoon fresh thyme leaves
1 pound linguine or other pasta shape
1/2 cup flat-leaf parsley, chopped
3 tablespoons freshly grated Parmesan
Freshly ground black pepper
Bring a large pot of salted water to boil. Slice the mushrooms and put them in a large serving bowl with the oil, salt, garlic, lemon juice and zest and thyme. Stir to coat the mushrooms, then let them stand while you cook the pasta.
Add the pasta to the boiling water and cooking according to package directions. Use tongs or a pasta fork to remove the cooked pasta from the water, draining loosely so there’s still a little water clinging to it. Drop it into the bowl with the mushrooms and toss together well.
Add the parsley, cheese and pepper. Toss again.
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