Fragrant garlic, mushrooms, onions and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta. I've
been making this pasta for company, for myself, for family and friends
for so many years now that it's the first thing I think of when I want
pasta. My husband prefers this dish with some grilled chicken tossed in
with the pasta, but I'm quite happy with the pasta alone. I've been
known to make this dish just for myself on weekends when my
husband was out of town. I'd happily eat it for lunch and dinner all
weekend.
Lemon Butter Pasta with Mushrooms and Tomatoes
Yield: 4 servings
6 tablespoons butter
2 cloves garlic
6 - 8 ounces mushrooms
1/2 medium yellow onion, chopped small
Optional: 1 teaspoon Better Than Bouillon chicken base
1/2 cup diced tomato
juice from 2 small lemons, about 1/4 cup
1/4 teaspoon white pepper
kosher salt, to taste only as needed
12 ounces angel hair pasta
Pecorino Romano or Parmesan cheese, freshly grated
Cook
the pasta, drain and set aside. Melt the butter in a large skillet over
medium heat. Add the garlic and saute for less than a minute, just
until it is fragrant. Add the mushrooms, onions and the optional chicken
base. Saute for about 5 minutes, until the mushrooms and onions are
tender.
Add the lemon juice, tomatoes and white pepper.
Simmer for 2-3 minutes, until the tomatoes are warm. Divide the pasta
between four plates. Pour the sauce on top of the pasta and top with
cheese. Enjoy!
Click here to return to Barefeet In The Kitchen
 |
|||
|