High Protein Mushroom Pasta

 

Ingredients:

Olive oil

Barilla protein plus spaghetti - 2-3 oz per serving

Mushrooms, chopped fine - 1-2 cups per serving 

Garlic - 4-8 cloves minced

Fresh thyme - 1-2 tablespoons chopped fine

Good Parmigiano Reggiano or Pecorino Romano - finely grated - 2 oz per serving

Italian parsley

Zest & juice from one lemon (juice to taste) 

Directions:

Heat a pan to medium high and add 1-2 teaspoons olive oil. When hot, add mushrooms to pan in batches - enough to cover bottom of pan without overloading. Leave for 2-4 minutes until browned.

Once all the mushrooms are browned, add garlic and thyme - if needed, add a bit more olive oil.

In the meantime, boil water with a few teaspoons diamond kosher salt. Once boiling, add pasta and cook until al dente. Before draining, use a measuring cup to set aside 1/2 to 1 cup of the cooking water.

Once the pasta is ready, add it to the pan with the mushroom mixture. Turn heat up to high and stir. Start adding pasta water until the mixture looks glossy, then turn off heat, and add cheese and continue stirring until cheese is incorporated.

Serve, top with more cheese and parsley.