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Receta Lemon Pasta with vegetables
by Jeanne Templeman

Lemon Pasta with vegetables

This is a delicious summer pasta dish. It serves well as a main dish, but also is delicious alongside grilled meat or fish. Tastes great as leftovers too! Credit goes to my wonderful daughter in-law Jacki for this one.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Chardonnay

Ingredientes

  • 1 pound spaghetti
  • 2/3 cup extra virgin olive oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup lemon juice (about 3 lemons)
  • Salt & Pepper to taste
  • 1 Tbsp lemon zest
  • 1/3 cup chopped fresh basil leaves
  • 1 lb fresh mushrooms, sliced
  • 1 lb fresh spinach

Direcciones

  1. Put 2-3 quarts of water into a spaghetti pot and turn to high.
  2. Whisk oil, Parmesan cheese, and lemon juice in a large bowl.
  3. Saute mushrooms in 1/3 cup olive oil, about 5 minutes turning once. Remove mushrooms to a bowl, and add spinach. Saute an additional 3 minutes and remove to bowl with mushrooms.
  4. Cook pasta, reserve 1 cup cooking liquid. Toss pasta with lemon sauce and add the reserved water 1/4 cup at a time until moistened to desired level. Season with salt & pepper and add the mushrooms and spinach.
  5. Garnish with lemon zest and chopped basil.