Mushroom Piccata Pasta

Hearty mushrooms lend satisfying heft to this bright lemon-caper pasta dish. Grab a glass of white, and transform traditional piccata into a healthy summer dinner that hits the table in 30 minutes or less. (Photo source: Alec Tilly)

| Yield: 3-4 servings | Time: 30 minutes |

Ingredients

12 ounces pasta of choice

1/4 cup olive oil, plus more for drizzling

1 pound mixed mushrooms (such as crimini and oyster), sliced

4 cloves garlic, minced

1/4 cup capers

1/4 cup lemon

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 bunch greens of choice (such as kale, spinach, or spigarello), torn

1/4 cup reserved pasta water

2 tablespoons nutritional yeast

for serving

red pepper flakes

parsley

lemon zest

Preparation

Boil a large pot of liberally salted water. Add the pasta, reduce the heat, and cook until al dente — just a bit undercooked. It will finish cooking with the sauce. Reserve 1/2 cup pasta water before straining.

Meanwhile, warm the olive oil over medium-high heat in a large saucepan. Add the mushrooms once the oil is hot. Stir occasionally, allowing the mushrooms to get crispy in the oil, for 5-10 minutes.

Once any water released by the mushrooms has evaporated, lower the heat to medium. Add the garlic, capers, lemon juice, salt and pepper.

Cook for a few minutes, and then add the greens, pasta, reserved pasta water and nutritional yeast, allowing the sauce to thicken and coat the pasta as the greens wilt. Adjust the seasonings to taste.

Serve in bowls and drizzle with more olive oil. Garnish with red pepper flakes, parsley, and lemon zest.

Zero waste tips

Buy vegetables and mushrooms from the farmers market and place them straight into your shopping bag to avoid plastic, or reuse plastic you already have at home.
Buy pasta, olive oil, and salt in bulk, using your own container if possible.
Grow your own greens and parsley, and even lemons if the climate permits.