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Add a photoThis is a delicious summer pasta dish. It serves well as a main dish, but also is delicious alongside grilled meat or fish. Tastes great as leftovers too! Credit goes to my wonderful daughter in-law Jacki for this one.
Ingredients
- 1 pound spaghetti
- 2/3 cup extra virgin olive oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup lemon juice (about 3 lemons)
- Salt & Pepper to taste
- 1 Tbsp lemon zest
- 1/3 cup chopped fresh basil leaves
- 1 lb fresh mushrooms, sliced
- 1 lb fresh spinach
Directions
- Put 2-3 quarts of water into a spaghetti pot and turn to high.
- Whisk oil, Parmesan cheese, and lemon juice in a large bowl.
- Saute mushrooms in 1/3 cup olive oil, about 5 minutes turning once. Remove mushrooms to a bowl, and add spinach. Saute an additional 3 minutes and remove to bowl with mushrooms.
- Cook pasta, reserve 1 cup cooking liquid. Toss pasta with lemon sauce and add the reserved water 1/4 cup at a time until moistened to desired level. Season with salt & pepper and add the mushrooms and spinach.
- Garnish with lemon zest and chopped basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 862 | |
| Calories from Fat 380 | 44% |
| Total Fat 43.19g | 54% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 333mg | 14% |
| Potassium 1123mg | 32% |
| Total Carbs 94.83g | 25% |
| Dietary Fiber 6.8g | 23% |
| Sugars 6.13g | 4% |
| Protein 27.11g | 43% |
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