Wednesday, 13 January 2010

Spaghetti Funghi

Serves 2
Mushrooms: 10-12
Wild rocket: 1 cup
Parsley: 1 cup
Garlic: 4-5 cloves
Lime juice: 1 table spoon
Extra virgin olive oil
Spaghetti: 20-25 strands roughly
Salt to taste:
Freshly crushed pepper
Parmesan cheese (optional)

Wipe mushrooms with wet cooking tissue. Wash wild rocket.

Wash parsley and fine chop it.
Cut mushrooms into small pieces not very tiny. Peel and fine chop garlic.
In a large pan add 1-2 table spoon of extra virgin olive oil. Add freshly crushed pepper and let it splutter. Add garlic. Let it cook for a minute.
Add mushroom and saute it for 1 minute. Sprinkle few drops of water if required. Add rocket and let it cook well.
In the mean time cook spaghetti .

Once the mushroom starts to get soft add salt to taste and lime juice. Add spaghetti and toss well.
Finally add chopped parsley. Turn the heat off. This will preserve the fresh green color of parsley and will give it a very herb fresh look. Toss well.
Serve hot. Garnish parmesan cheese and olive oil (avoid if you are watching your weight).

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