Linguine with Mushrooms and Greens

There really isn't anything like a good back-pocket pasta. Having to use whatever you have on hand typically inspires a little bit more creativity, especially when your pantry is a complete dumpster fire, like mine. A recent delivery from OurHarvest (a super cool online farmer's market, where everything gets delivered to your door), left me with some cremini mushrooms and a giant bunch of mizuna and amarynth leaves. After deciding that a salad was not in my future, I got the water going for a huge pot of linguine. Crispy, golden mushrooms and garlic blend with briny capers and the verdant leaves for a pasta dish that is anything but heavy, so you can really pack on the cheese. Alex was thrilled to come home to a big bowl of pasta, while I was more excited about the cold leftovers I would eat for breakfast the next day.

The best part is that you can switch up this recipe as much as you want. Use any kind of mushroom you have on hand, and the same goes for the greens. You can even play around with different herbs like sage or rosemary, depending on your mood and, more importantly, what's in the fridge.


Linguine with Mushrooms and Greens

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


Ingredients

Kosher salt, to taste

1/3 cup olive oil

8 garlic cloves, thinly sliced 

1 pound cremini mushrooms, thinly sliced

2 tablespoons drained capers

2 thyme sprigs

1 pound dried linguine

6 cups greens, such as mizuna, amarynth, spinach or baby kale

1 cup freshly grated Parmesan, plus more for garnish

Directions

  1. Bring a large pot of salted water to a boil. In a large sauté pan, heat the olive oil and garlic over medium-high heat. Cook until lightly golden, about 2 minutes. 
  2. Add the mushrooms capers and thyme, and cook until golden, 8 to 10 minutes. 
  3. Meanwhile, Add the pasta to the boiling water and cook, stirring as needed, until al dente, 8-10 minutes. 
  4. Drain the pasta, reserving 1/2 cup of the pasta water and add both to the pan with the greens and cheese. Cook, stirring constantly, until the greens have wilted and the pasta water and cheese form a sauce around the noodles, 2 minutes. Divide between bowls and serve.