Tagliatelle with Zucchini, Oyster Mushrooms, Lemon and Mint
By Claire Cruscuolo, R.N., C.C.P.
1 pound Fettuccine or Tagliatelle Pasta
1/4 cup Extra Virgin Olive Oil
2 medium Leeks white and pale green parts only (well washed and coarsely chopped)
1 large Shallots finely chopped
3 small Organic Zucchini diced
1 bunch Asparagus (thin) trimmed and cut into 1/2 inch lengths
Salt (Kosher) or Sea Salt and Fresh Ground Black Pepper to taste
3 tablespoons Balsamic Vinegar (White)
3 tablespoons Organic Lemon, juice
8 ounces Oyster Mushrooms, sliced
Bring a stockpot of lightly salted water to a boil over high heat and cook the pasta according to package directions.
Before draining the pasta, reserve 2 cups of the cooking water.
Heat oil in a large pot over medium heat.
Add the leeks, shallots, zucchini, asparagus, salt and pepper. Cover and cook for 10 minutes, stirring occasionally.
Add mushrooms and mint.
Cover and cook, stirring occasionally, 4-5 minutes, or until the mushrooms are tender.
Stir in the vinegar, lemon juice, and reserved pasta cooking water.
Cook for 2 minutes, stirring occasionally.
Add the cooked pasta and toss well to coat pasta with the broth.
Cover and cook for 1 minute, stirring frequently.
Taste for seasoning. Serve immediately.