This post is sponsored by OXO, thoughts and opinions are my own.
If you’ve been following me on Instagram for a while now, you know I love to garden! When I was looking into buying a house, I knew I wanted a place that had a yard big enough for me to have a couple of raised beds because I wanted to be able to source fruits and vegetables from my garden for the many different recipes I develop! Some of the things I’ve grown in the past year include tomatoes, gooseberries, passion fruit, boysenberries, cucumbers, zucchinis, greens and corn! The recipe for this buttery pasta is inspired by my garden. It comes together pretty quickly, and it doesn’t require a ton of ingredients.
One of the things I didn’t anticipate is that sometimes there will be crops that end up exploding, like my rosemary, thyme and eggplants did over the Summer, and I didn’t know what to do with so much of each. Luckily, one of the things I did already have in my kitchen, was the the OXO Greensaver Crisper Insert, which fits nicely in my crisper drawer, it absorbs ethylene to keep produce fresh longer, and it’s shaped like a pyramid to make sure it maintains a good airflow. I also had a few of OXO’s Greensaver Produce and Herb keepers on hand, which also absorb ethylene gas and have vents to promote optimum humidity, for all of the extra herbs I had growing in my garden, and although the large produce keeper is meant for long produce like carrots, zucchini and cucumbers, it worked well to store all of the extra arugula I had harvested.
I can’t wait for Spring to roll around so I can start working in my garden again! Make sure to check greensaver.oxo.com for more information about how Greensavers can help reduce food waste, and try this pasta! It’s not fussy, and because it comes together in a few minutes, it’s perfect for a weeknight dinner!
Nos vemos pronto!
Buttery Pasta with Arugula and Mushrooms
Ingredients
- 2 TBSP Vegetable Oil
- 6 Oz Shitake Mushrooms , sliced
- 4 Garlic Cloves , sliced
- 1 TSP Fresh Thyme
- 1 LB Bucatini
- 6 TBSP Butter ,cold
- 1 TSP Black Pepper
- 1 Lemon , zested
- Juice from 1/2 Lemon
Instructions
- Start by heating two tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the mushrooms and let them cook undisturbed for 7 minutes. After 7 minutes give them a stir and let cook for 3 minutes, then stir in the garlic and thyme, and cook for4 more minutes then remove from heat.
- Bring a well salted pot of water to a boil. Once it reaches a boil, add then bucatini and cook according to the package. Reserve 1/4 cup of the pasta water then drain the pasta, and toss back into the pot. Stir in the cold butter. Once the butter has been fully incorporated, sprinkle in the black pepper and lemon zest, toss together, then stir in the lime juice and arugula. Serve with parmesan cheese and chili flakes.
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