Angel Hair Mushroom Arrabiata

  • Yield: 4 servings


1pound angel hair pasta or linguine
Salt, to taste
1/4cup extra-virgin olive oil
2large shallots, minced
4 garlic cloves, thinly sliced
4cups sliced mushrooms (button, oyster, portobello, cremini, and/or shiitake)
1teaspoon dried red pepper flakes, crushed
2teaspoons grated lemon zest
1/2cup fresh basil leaves, shredded
1/2cup Parmesan cheese, shredded (optional)


  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse in ice water to stop cooking. Drain.
  2. Heat olive oil in a nonreactive large saute pan or skillet over medium heat. Add shallots, garlic, mushrooms and pepper flakes. Cook 5 minutes, stirring occasionally, until mushrooms begin to turn golden. Add lemon zest, basil and cooked pasta and combine well, adding a little water if needed to prevent sticking. Season with salt and serve immediately when heated through. Sprinkle with cheese, if desired.  

Nutritional Info *per serving

  • Calories 545
  • Fat 16g
  • Cholesterol 0mg
  • Sodium 7mg
  • Carbohydrate 84g
  • Fiber 6g
  • Protein 16g