Mushroom and Vegetable Spaghetti

Ingredients

• 8 oz spaghetti
• 3 tbsp olive oil
• 8 oz cremini mushrooms
• 1 green bell pepper
• 1 red bell pepper
• 2 cloves garlic
• 1 lemon
• ¼ cup fresh parsley

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.

2. 2

   While the pasta cooks, heat 2 tbsp of the olive oil in a large skillet over medium-high. Add the 8 oz sliced mushrooms and cook until browned and tender, about 6-8 minutes.

3. 3

   Add the remaining 1 tbsp olive oil, 1 sliced green bell pepper, 1 sliced red bell pepper, and 2 minced garlic cloves. Cook until the peppers are softened, about 4-5 minutes.

4. 4

   Add the cooked spaghetti to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes, until the sauce coats the pasta.

5. 5

   Remove from heat. Stir in the juice of 1 lemon and 1/4 cup chopped parsley. Season with salt and pepper to taste. Serve immediately with extra lemon wedges if desired.

6. 6

   For extra flavor, add a pinch of red pepper flakes or grated Parmesan cheese before serving, if you have them.

Tools you’ll need

• large pot
• large skillet
• colander
• knife
• cutting board

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