It is very late. I have been trying to fix all of the posts that got garbled in the “website nightmare of 2011″. I am almost done, I believe that I have about 10 more to fix. I cannot tell you how relieved I will be when I have fixed every single one. It has been a project that I have been working on for months. It is tedious work, but worth having everything looking the right way again. I am sitting on the couch watching DVRed episodes of Nigella to keep me amused as I delete funny looking little A’s with accents above them on every post ever posted on Baked Bree. Watching Nigella right now has a certain irony, because I got this recipe from her iphone app. This mushroom pasta is a guaranteed 15 minute dinner. From the time to you put the water on to boil until it reaches the table. 15 minutes. The mushrooms are not cooked, but do not be alarmed by that. If I like this pasta dish, anyone will. This pasta is light and a perfect way to end a stressful day. Or a perfectly lovely one as well.
1 container cremini mushrooms (sometimes they are called Baby Bellas)
1/2 cup olive oil
salt and pepper
2 cloves minced garlic
4 sprigs fresh thyme
zest of one lemon
juice from one lemon
1/2 cup fresh parsley
1 pound linguine
Bring a large pot of water to a boil for the pasta. Cook the pasta according to the package directions. Thinly slice the cremini mushrooms and add to a large bowl. Add the olive oil, garlic, thyme, lemon zest, lemon juice and parsley (save some parsley for the top). Season with salt and pepper.
Give a good toss and set aside.
Add the cooked pasta.Toss all of the ingredients together and serve immediately.
Sprinkle some more parsley on the top of the pasta.
And some Parmesan cheese. Dinner is served in 15 minutes.