Gremolata is an intoxicating combo of garlic, parsley, and lemon zest. We tried this recipe, and it was delicious: https://cooking.nytimes.com/recipes/12791-pasta-with-mushrooms-and-gremolata?smid=ck-recipe-iOS-share Our modifications: first, based on our pantry, we used 8 oz (½ lb) cremini mushrooms (instead of 1 lb mixed mushrooms), cut into ½” slices. We found the amount of mushroom to be sufficient. Second, we used 8 oz rigatoni instead of 12 oz farfalle. Third, we increased the garlic to 3 medium cloves and the zest of a whole lemon (not just 1 Tbsp). Despite the reduction in mushroom and pasta amounts, we kept the other ingredient amounts (e.g. parsley, wine, olive oil) the same as in the NYT recipe. Finally, at the end of cooking, we added only 2 Tbsp shredded parmesan (down from ½ cup) and juice from half a lemon for brightness. (May 2020)
Cooking Adventures 