Having kids changes EVERYTHING.  Before kids, a typical Friday night might have included a fun dinner at a fun restaurant, meeting up with friends, going to a movie, jetting off  for a quick weekend getaway.  These days, a super awesome Friday night for my husband and I now involves the following:

*Chris helping Evie write numbers and letters at the dining table while I get dinner ready

*Mack and Me making a simple treat for dessert (like rice krispy treats)

*Kids getting an extra long shower just because they think its so much fun

*Kids snug under their covers by 7:45 pm

*Chris and I on the sofa – in our pajamas! – by 8 pm so we can start a movie before it “gets too late”

So, to make a perfect Friday night actually happen, I like to prepare a dinner that is relatively easy to make but sorta special (because, after all, it IS the weekend!).  And it must be delightfully simple to clean up.  The dish I came up with last night fit the bill.  With earthy fall flavors, it defined rustic comfort food without requiring too much time or creative effort.  We had everything ready in the pantry or refrigerator, so it was quite economical, too.

Here’s to yet another totally cool weekend night in the big city! 🙂

Linguine with Mushrooms (serves 2)

olive oil

1 lb mushrooms, stems removed and reserved, tops sliced

1 small shallot, diced

1 garlic clove, minced

1 teaspoon dried thyme

1/2 lb while wheat linguine

fresh parsley, roughly chopped

fresh Parmesan for grating

In a large saute pan, heat olive oil over medium heat.  Once the oil is hot, add half of the mushrooms and press them down with the backside of a spatula so they sear nicely.  Toss them a bit in the pan so the other side has a chance to sear.  Scrape into a bowl.  Re-heat the pan and add the remaining mushrooms, searing in the same manner.  Scrape them into the same bowl and add a bit of salt.

Meanwhile, bring a pot of water to a boil and drop in the linguine.  Cook according to package directions.  Drain pasta, but be sure to reserve some of the pasta water first.

Once pasta is cooked, add some more olive oil to the saute pan and heat again.  Drop in diced shallot and cook until it turns translucent. Add garlic and cook until fragrant – 30 seconds or so.  Pour mushrooms back to saute pan and heat through.  Add thyme and a bit more salt if needed.  Drop in pasta and some of the pasta water (start with 1/4 cup or so).  Stir well.  Add parsley and a good grating of cheese.  Stir again and twirl into serving bowls.  Top with more cheese.