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Lemon Garlic



Sautéed Mushrooms

8 ounces Crimini mushrooms, sliced into 3'rds

2 tablespoons olive oil

Salt & pepper

Lemon Garlic Dressing

1/2 cup good quality olive oil 

1/2 cup white balsamic vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons fresh, minced garlic

¾ teaspoon dried oregano

1 teaspoon fresh thyme leaves, chopped

Zest 1 lemon

¾ teaspoon salt

2 cups mini Penne pasta or similar

1/3 cup halved, black olives or Kalamata

1 small, yellow squash, shaved with vegetable peeler

1 small zucchini, shaved with vegetable peeler

1/3 cup thinly sliced, red onion

2 tablespoons almond slivers

¾ cup mini artichoke hearts, halved

½ cup baby spinach or Arugula

3 ounces Feta cheese

Salt & pepper

Red pepper flakes

Lemon wedges

Fresh thyme & oregano


Sautéed Mushrooms

Rinse the whole mushrooms in a bowl of cool water, drain, pat dry and slice into 3'rds. Heat the olive oil in a 12 inch skillet over medium temp.  Once hot, add the mushrooms and cover tightly.  Cook the mushrooms for 4-5 minutes, until they have released their juices, stirring once or twice to prevent burning underneath. Remove the cover, season with salt & pepper and cook, stirring occasionally, until browned.  Remove from heat and set aside.  

Lemon Garlic Dressing

Whisk the olive oil, balsamic vinegar and honey together to emulsify.  Add the remaining ingredients, whisk well and set aside.  

Penne Pasta

Cook the pasta in salted, boiling water until tender.  Drain the pasta and pour into a mixing bowl.  While still hot, stir in half of the lemon garlic dressing. Pour into a serving bowl.   

Toss the remaining vegetables with the rest of the dressing and arrange on top of the pasta.  Finish with crumbled Feta cheese, salt & pepper and red pepper flakes. Garnish with lemon wedges and fresh herbs.

Serves 6-8

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