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Lemon, Garlic and Thyme Pasta Recipe

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This recipe for Lemon, Garlic and Thyme Pasta, by , is from The Hill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Della Hill
Added: Tuesday, June 17, 2008


8 oz./4 cups finely sliced cremini mushrooms
1/3 cup extra virgin olive oil
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
small clove garlic, minced
1 lemon, zested and juiced
4 springs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated parmesan, or to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, slat, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and add the parsley, cheese and pepper before tossing again. Eat with joy in the heart.




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