Spaghetti with Lemon and Mushrooms

This is quick, easy, inexpensive and nutritious, vegan too if you don’t use cheese. Put a pot of water on the stove and by the time the pasta is done, you’ll be ready to eat.

Slice the mushrooms as thinly as possible. Use a mandolin if you have one. Put them in a large serving bowl. Grate the zest of the lemon (no pith) and squeeze the juice into the bowl. Either use a press or very finely chop the garlic and add it to the mushrooms. Mix thoroughly and be sure all of the mushrooms are coated with lemon juice.  Add the parsley, salt, black and red pepper and oil and mix again. Let the mushroom mixture sit while you make the pasta or for at least 15 minutes.

You got it, the mushrooms will not be cooked. The salt and acid in the lemon juice are all they’ll need, sort of like ceviche.

When the spaghetti is done to your taste, drain it and add it to the serving bowl with the mushroom mixture, retaining some of the cooking water. Mix well and if it’s to dry add some of the reserved cooking water. Serve with the parmigiana.

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