Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 pounds mushrooms, any type Kosher salt and freshly ground black pepper 5 cloves garlic, thinly sliced 1 pound spaghetti noodles 1 pound sugar snap peas, stem and string removed Juice of 1 freshly squeezed lemon Freshly grated Parmesan cheese
Directions Preheat oven to 425ºF.
Arrange mushrooms in a single layer on a sheet tray and drizzle with 1 tablespoon extra-virgin olive oil. Season with salt and pepper, to taste. Roast mushrooms until golden brown and crisp, about 15 minutes. Allow mushrooms to cool slightly on the sheet tray.
Heat the remaining olive oil with the garlic in a skillet over medium heat. Tilt the pan away from you to create a pool of oil and fry the garlic pieces until golden brown and crisp, about 6 minutes. Remove from heat and transfer garlic oil to a large bowl.
Cook pasta in a large pot of boiling water until firm to the tooth, about 8 minutes, total. Drain pasta, and transfer pasta to the bowl with garlic oil. Add the sugar snap peas, mushrooms, and lemon juice and toss using tongs. Lightly season with salt and pepper to taste.
Transfer the pasta to a large serving bowl and top with Parmesan cheese.