Porcini Lemon Zest Pasta

1 lbs of fresh spelt past (or dry spelt pasta)

1/2 lb of porcini mushrooms (can use shitake)

Onion 1

Garlic 5 cloves chopped

Extra virgin olive oil 5 tablespoons

Fresh lemon zest from 1 lemon

Black pepper grinded 1/2 teaspoon

Salt ½ teaspoon

Freshly grinded Parmesan cheese ¼ cup

Fresh chopped dill 1/4 of a bunch

Optional add 1 teaspoon of sour cream per serving

Bring medium pot to boil and prepare pasta according to package instructions

In deep skillet over medium heat put olive oil, garlic, and onion cook till tender. Add salt and pepper. Add mushrooms and sauté for another 15 minutes till mushroom are soft.

Place pasta in the bowl and put sautéed mushrooms on top. Add teaspoon of lemon zest and a teaspoon of chopped dill.

Optional – can add a teaspoon of sour cream for richer flavor.

Add more salt, pepper, or olive oil to taste

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