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Buttery Pasta with Arugula and Mushrooms

Course: Pasta
Servings: 4 People
Calories:

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.