I recently sampled this Lemon Mushroom Linguini at a pot luck and begged Dave, the author, for the recipe. He happily consented to share this tangy pasta with a "no-cook" sauce . Of late I'm discovering friends find food, rather than football, a more amiable and interesting topic of discussion.

Indeed, at this party, we admitted we all were big fans of lemon; this sparkling citrus never lets us down. Lemon juice is the acidity I generally use in vinaigrettes for making quick tossed salads. A squeeze of lemon, as well, lends a fresh taste to many soups and roasted vegetables, a welcome burst of sunshine on a cold, dreary day. I complemented this pasta dish with pre-grilled, Lemon-Pepper Chicken I picked up at Trader Joe's, the perfect, time-saving accompaniment.

When Martha Stewart emerged from her brief sojourn at the "big house," she was asked what she missed most in confinement. She replied, "lemons." She quickly added she missed family and friends, too. Whatever one's opinion of Martha, we have to respect her taste buds. Yield: 4-6 servings Cost: apx. $11.00 Active Time: 25 minutes

Ingredients

1/3 cup extra virgin olive oil 1 teaspoon minced garlic Zest and juice from 1 lemon 1 teaspoon fresh thyme 8 ounces ( 4 cups) finely sliced cremini or baby bella mushrooms 1 pound linguine 1 bunch (1/2 cup) chopped parsley Parmigiano-Reggiano, as desired

Directions

1. In a bowl large enough to accommodate the pasta dish, make a dressing by whisking together olive oil, garlic, lemon and thyme. 2. Wash and thinly slice mushrooms then gently toss with the dressing. Season to taste with kosher salt and freshly ground pepper. 2. Cook the pasta according to the package instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. 3. Toss the pasta and mushroom mixture with the parsley and Parmesan. Season, if desired, with additional salt and pepper. Serve.