Ingredients
- 1 box spaghetti noodles
- 1 lemon
- 1 cup button mushrooms
- 2 tbsp butter
- 2 cloves crushed garlic
- salt and pepper to taste
- arugula (optional)
Directions
Fill a large pot with water, add a pinch of salt and place on medium to high heat with a lid over it. While the water is heating up, cut and peel your remaining ingredients. A word of warning, they will sauté quickly, so prepare everything before heating up your saucepan.
Zest the lemon and set aside. If you’ve never zested a citrus fruit before, it’s easy enough. Use a fine sized grater to scrup the peel off and keep your fingers well clear. Slice the mushrooms and peel the garlic and set aside. Cut the lemon in half and squeeze the juice over a mesh sieve (to catch the seeds) into glass jar for later.
When the water is boiling, add the noodles, reduce the temperature and stir occasionally. They take about twelve minutes to cook al dente, but you can check by pinching a noodle. At the same time, heat up a saucepan with a tablespoon of butter and once it has melted, nicely coating the pan, fry the mushrooms. Give them about five minutes in the pan to brown nicely before adding the crushed garlic.
When the noodles are cooked, empty the water out of the pot and place back on the stove over low heat. Add a dollop of butter and mix quickly to prevent the noodles from sticking to the bottom of the pot. Still stirring, add the lemon juice and let it simmer for a minute before adding the zest and the mushroom sauté. Season appropriately with salt and pepper and serve with parmesan. For a kick of green, garnish with a fistful of arugula.