Pasta con Funghi e Limone

Pasta con Funghi e Limone is a delightful dairy-free Italian dish that combines the earthy flavors of mushrooms with the zesty brightness of lemon. This simple yet elegant recipe makes for a perfect supper option, bringing a taste of Italy to your table.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Mushrooms (cremini or button), sliced - 200 grams
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes (optional) - 1/4 teaspoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are tender and golden brown.
5. Once the mushrooms are cooked, add the lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Stir to combine.
6. Drain the pasta, reserving a small cup of pasta water, and add the pasta to the skillet with the mushroom mixture.
7. Toss the pasta with the mushroom sauce, adding a splash of reserved pasta water if needed to create a silky consistency.
8. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Mushrooms are rich in antioxidants and can help boost the immune system.
• Lemons provide a good source of vitamin C, which supports skin health and enhances iron absorption.

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