Lemony Pasta with Roasted Portobello and Arugula

Roasted Portobello Mushroom and Arugula Lemon Pasta

Yummy, lemony linguini with roasted portobello mushrooms, toasted pine nuts and arugula. The perfect summer dish, delicious both hot and cold.

Dear friends, I am not a food blogger but I love to cook and share my recipes. This healthy dish is delicious hot or cold. I hope you enjoy it as much as I do.

Life is a combination of magic and pasta” ~Unknown

Ingredients:

Juice of 1 ½ lemons

1 clove garlic, minced

½ t salt

8 ounces portobello or cremini mushrooms, sliced

2 ½ ounces fresh baby arugula

9 ounces fresh linguini

½ cup fresh parmesan cheese

¼ cup roasted pine nuts or pistachios

Directions:

Preheat oven to 450 degrees. Lightly toss mushrooms with olive oil and season with salt and pepper. Arrange on parchment lined cookie sheet and roast for 15 minutes.

 Roast nuts in frying pan on medium heat. Be careful not to burn.

 Start boiling salted water for pasta.

 In a large bowl add lemon juice, minced garlic, and salt, and whisk together.

Cook pasta 3-4 minutes until al dente. Drain pasta. Add to bowl with lemon juice and oil and toss until well coated.

Add mushrooms, arugula, parmesan, and nuts, and toss until combined.

Enjoy!