Summer Garlic Mushrooms and Mostaccioli
The key to this dish is the lemon zest, olive oil and the garlic. There can never be too much garlic, in fact, when I made it it still lacked garlic. Don't be afraid to used what the recipe states since the garlic is sauteed with mushrooms and olive oil and will not be strong the the taste. We again enjoyed our dish with a huge spinach salad.
My husband picked out the Mostacholi pasta since this pasta used to be one he ate growing up when he was living in Palatine, Illinois. Mostaccioli is another type of penne pasta and resembles a mustache. How great! It was delicious with each bite and convinced me to use it more often.