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FOR THE PASTA

Jen Paleracio
It really makes a big difference to use fresh ingredients. Such a great feeling to use up what I have left in my small garden.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Skillet
  • knife
  • cutting board

Ingredients
  

  • 8 oz. pasta, cook according to package instructions
  • 1 1/4 cup prepared pesto, recipe above
  • 2 tablespoon olive oil
  • 8 oz. mushrooms, cleaned and sliced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly squeeze lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 2 cups sliced and roasted tomatoes (see video)

Instructions
 

  • Heat a pan with oil. Add the onion, saute until tender or translucent. Add the garlic and mushrooms, saute until the mushrooms are tender, then season with salt and pepper.
  • Add the pasta, mix until well combined. Add the lemon juice and lemon zest, mix, then add the pesto. Make sure to stir well and the pasta is all coated. Add the roasted tomatoes. Sprinkle more Parmesan cheese on top. Serve warm

Notes

Make sure to mix the pasta and pesto well and get coated. 
Keyword mushrooms, pasta, roasted, tomatoes