Garlic Mushroom Pasta with Butter, Lemon, and Parmesan
Sliced mushrooms, garlic, butter, and lemon coat the pasta, with Parmesan and parsley added at the finish. Cook the mushrooms before the garlic to protect its flavor.
Ingredients
Main Ingredients
- 8 oz pasta
- 2 tbsp butter
- 1 cup Parmesan cheese finely grated
- 3 cloves garlic minced
- 1 tbsp lemon juice freshly squeezed
- 8 oz fresh mushrooms sliced
- salt to taste
- pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Instructions
- Cook 8 ounces pasta in salted water according to the package until al dente. Drain when the mushrooms are nearly ready.
- Melt the butter over medium heat in a large skillet. Add the sliced mushrooms and cook, stirring occasionally, until tender, their released liquid has mostly evaporated, and edges begin to turn golden.
- Stir the minced garlic into the mushrooms over medium-low heat just until fragrant and pale. Remove the skillet from the heat.
- Add the pasta and lemon juice, then gradually toss in the Parmesan until distributed. Season with salt and pepper, add the parsley, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 2–3 days.
- Reheat portions to 165°F throughout.