Lemony, garlic and mushroom spaghetti

Super speedy scrummy pasta; what’s not to like?

With lovely fresh herbs, garlic and lemon, this smells as wonderful as it tastes.

If you don’t want to add the spinach, have it on the side, or with a leafy salad such as rocket or watercress.

Prep: 10 mins

Cook: 10 mins

Servings: 2

Ingredients

2-3 tablespoons extra virgin olive oil
2 sprigs fresh thyme, leaves only
1 teaspoon sea salt
zest and juice of half a lemon
half a garlic clove, or more if you love it, crushed
half an onion (not red) finely chopped
200g mushrooms, chestnut work well, but use anything you like, finely sliced
200g any long pasta like spaghetti or linguine, dry weight
2 handfuls of spinach
1-2 tablespoons fresh grated parmesan
small bunch fresh parsley – flat or curly is fine – chopped
black pepper
sprinkle of chilli flakes to finish, optional – or add fresh chopped red chilli when frying the onions

Instructions

Gently fry the onions in olive oil until soft but not browned.

Mix the rest of the olive oil with salt, garlic, lemon (juice and zest), thyme and mushrooms in a large bowl.

Cook the pasta, adding the spinach just before the end, drain and add to the mushrooms and onions along with a little of the cooking water, giving it all a good mix.

Serve topped with the parsley, parmesan and ground black pepper, and a sprinkle of chilli flakes if you like a bit of fire!

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Nutrition Info

Mushrooms

Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it’s important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.

Everything you see I owe to spaghetti.

Sophia Loren