Whole Wheat Linguine with Mushrooms and Lemon-Garlic Gremolata
For the Gremolata
1/3 cup flat leaf parsley, chopped
5 to 6 cloves of garlic, minced or pressed
grated zest of one lemon (the largest you can find), reserve the juice from 1/2 of lemon
For the Linguine with Mushrooms
1 lb box of whole wheat linguine
1/4 cup extra virgin olive oil, divided
1 medium shallot, minced
2 1/2 cups sliced mushrooms (First choice: 1 pack oyster and 1 pack cremini; Second choice: 1 Large pack of oyster, crimini, and shiitake; Third choice: 1 pack white mushrooms and 1 pack baby portabella mushrooms)
salt and pepper
1 recipe gremolata, above
garnish with shaved Parmesan
1) Mince the garlic, parsley, and lemon zest together until well blended. Makes about 1/3 cup. Cover and refrigerate (can be refrigerated up to 24 hours - but the fresher the better).
2) Cook the linguine from box directions to al dente - usually 8 - 10 minutes.
3) While the pasta is cooking heat 1 tablespoon of the olive oil over medium-low heat. Add the shallots and cover and cook until soft, about 5 minutes. Add mushrooms, lemon juice, salt and pepper to the pan; cook mushrooms until softened and cooked through. (If you use the white and baby bella mushroom mixture, continue cooking the mushrooms until there are no natural juices left). Add mushrooms to the gremolata mixture.
4) Drain the pasta and place back into the pasta pot for easy tossing (no heat). Add the mushroom mixture, the remaining olive oil, and the gremolata. Toss gently to combine and serve in a pasta bowl at once. (Goes great with sauteed chicken if your not a vegan).