QUICK AND EASY MUSHROOM FETTUCINE

Quick and Easy Mushroom Fettucine image

Provided by Marilena Leavitt

Time 30m

Yield 3-4

Number Of Ingredients 12

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14 oz. mixed mushrooms (I used Cremini mushrooms)
3 TBSP. extra virgin olive oil
2 green onions, chopped
2 garlic cloves, minced
-- sea salt and freshly ground pepper
-- red pepper flakes
-- fresh thyme (optional)
2 cups, fresh baby spinach, chopped
zest of one lemon
½ cup Parmesan cheese, cut into small chunks
¾ lb. fettuccine pasta (or your favorite pasta)
2-3 TBSP. butter (optional)

Steps:

Brush off any dirt from the mushrooms with a pastry brush or a kitchen towel. Cut the ends and slice them thinly. 2. Place a large, heavy-bottomed skillet over high heat. Add the mushrooms and cook for a few minutes, until they release their liquid. (Do not use any fat to sauté the mushrooms at this point - this method of cooking them is called "dry sautéing" and helps release moisture already in the mushrooms so they can cook faster.) 3. Meanwhile, bring a large pot of water to a boil. Salt it generously and add the fettuccine. Cook the pasta until al dente. 4. To the skillet with the mushrooms, add the olive oil and green onions and sauté for a couple of minutes. Next, add the minced garlic and season everything well with salt, pepper and red pepper flakes. Add the thyme and continue to cook tossing every now and then. At the end of the sautéing process, fold in the chopped spinach and cook very briefly until it wilts. Turn off the heat and sprinkle the lemon zest over the mixture.
When the pasta is ready, reserve some of the cooking water and put it aside.
Drain the pasta and add it to the skillet with the mushrooms. Next, add the Parmesan cheese, the parsley and the butter. Toss gently, until the pasta is evenly coated with the mixture. Taste and adjust the seasoning.
Serve straight from the skillet, with an extra sprinkle of Parmesan cheese.