Sep 20 2010
We all have a quick go-to dish to make when we’re tired, and we wish dinner would just make itself. This pasta recipe is by far my favorite, probably because I almost always have the ingredients on hand. Oh, and by the way, it’s even better when you have some leftover chicken to throw on top.
Mushroom and Garlic Pasta
adapted from Everyday Food
½ pound whole wheat linguine or spaghetti
2 tablespoons butter
1 pound assorted mushrooms, sliced
6-8 cloves garlic, minced
¾ cup grated Parmesan cheese, divided
Cook pasta in salted water according to directions on box. Reserve 1 cup cooking liquid, drain the pasta.
Heat butter in large skillet over moderately high heat. Add mushrooms, season with salt and pepper; cook until the mushrooms release their juices. Add garlic and cook until fragrant.
Add cooked pasta and ½ cup parmesan, stir to combine. Add enough pasta water to make a light sauce.
Divide the remaining parmesan cheese for garnish.