Heirloom Tomato and Roasted Lemon Salad with an Orange Vinaigrette

  Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading

Fresh and Light Marinated Mushroom Pasta

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With the cold weather dragging on and on I’ve burnt out on heavy winter food. This mushroom dish, inspired by one of Nigella Lawson’s recipes, is the perfect quick fix. It’s hearty enough to serve as a main dish but light enough, with a strong lemon finish, to remind you that warm weather is on the way!

Marinated Mushroom Pasta (Serves 5)

1 package Linguine
1/3 cup extra virgin olive oil
1 large clove garlic, minced
1 tsp fresh oregano
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 lemon, juiced and zested
2 tsp Salt
1/2 tsp Pepper
10-12oz baby bella mushrooms, sliced very thinly

1. Toss all ingredients except linguine in a large bowl. Cover and let sit for at least 1 hour.
2. Cook pasta till al dente. Drain loosely, reserving about 1/2 cup of pasta water.
3. Add pasta and reserved pasta water to the bowl of mushrooms.
4. Toss and serve immediately. Garnish with shaved Parmesan and parsley if desired.