Zesty Lemon Basil Linguine

Pasta time! Here is the simple, delicious recipe of the Zesty Lemon Basil Linguine. 

Serves: 2ppl
Ingredients:                                                                                    
Linguine pasta (portion for 2 ppl)
1 zucchini
1 cup of baby portobello mushroom
1 cup of sliced fennel (very thin-use a mandolin)
1 tsp. of lemon zest
1 tbsp. of lemon juice
Bunch of fresh basil (chopped)
optional: pink berries

Instructions:
1. Cook your pasta according to the package instructions.
2. Meanwhile, cut your mushrooms in half or quarters (depending on the size) and cook them in a pan with a little bit of butter for about 5 min on medium heat.  
3. Add sliced fennel to the pan and cook for an additional 5 min. Remove pan from heat. 
4. Using a spiralizer, cut your zucchini; place the spiralized zucchini in a strainer and cook it in your pasta saucepan (still sitting on the strainer) for 1 or 2 min. Remove from saucepan and set aside.
5. Once the linguine are cooked, strain them and add them to the pan with the mushroom and the fennel. Gently stir once all together. 
6. Zest the lemon, add lemon juice, the spiralized zucchini, chopped basil, and season with salt and pepper.
7. Plate pasta, add some additional fresh basil, a drizzle of olive oil, and if you have, some "pink berries."

And it is even better with some grated parmesan!