Fettuccine with Cremini Mushrooms, Rosemary, Sage, and Thyme

Fresh rosemary, sage, and thyme turn this into a flavorful dish. You could also add sliced, grilled chicken to the pasta, which would pair nicely with the cremini mushrooms and for a heartier meal.

Serves 4-6

INGREDIENTS

• 12 ounces of your favorite fresh or dry fettuccine

• 1 pound cremini mushrooms , cleaned, ends trimmed, and cut into thick slices

• 1 tablespoon fresh rosemary needles , finely chopped

• 1 tablespoon fresh sage leaves , chopped

• 2 tablespoons fresh thyme leaves , chopped

• 1 garlic clove , minced

• 4 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and

cook for 8-10 minutes, stirring. Add the rosemary, sage, thyme, and garlic and cook for 2 minutes longer, stirring.

2. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook unt il it is al dente. Drain the pasta, reserving 1

tablespoon of the water.

3. Add the pasta, the additional 1 tablespoon olive oil, and reserved water, to the skillet. Cook for 2 minutes, gently mixing until

combined.

4. Transfer the pasta to a serving platter or individual plates. Sprinkle black pepper over the top, if desired. Serve immediately.