No tags yet.
Earlier today, I was browsing my Facebook feed and came across a post on Food52.com for Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms.
It looked scrumptious, but there is no way my digestive system would even let me try the gluten-free pastas so I decided to experiment.
I grabbed some butternut squash noodles and mushrooms from the produce section of my local grocer and tossed together this concoction.
Butternut Squash Noodles with Thyme Mushrooms
Ingredients
9 oz butternut squash noodles
8 oz sliced mushrooms
1/2 cup diced onion
1 garlic clove, minced
zest of one lemon
juice of one lemon
1/2 teaspoon thyme
pinch of red pepper flakes
olive oil
salt and pepper to taste
parsley, for garnish
Directions
Swirl some olive oil into the pan and sauté the onions with a pinch of salt and pepper over medium heat until they turn translucent. Add the mushrooms and continue to cook until those are almost done. Add the garlic, thyme, lemon zest and red pepper flakes and cook until fragrant. Add the butternut squash noodles and lemon juice. Cover the pan and continue to cook until the noodles are as tender as you like, about 5-10 minutes.
Garnish with parsley and top with protein of your choice or serve as a side dish. Shrimp or leftover Yumtastic Chicken would go great here. Picture shown has some leftover sausage on top. Yields about 2-4 servings depending on if it is a side dish or the main meal.
