Fettuccine with Shiitake Mushrooms and Basil

  • Active Time 10m
  • Total Time 20m

4 servings, 1 1/2 cups each

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 8 ounces whole-wheat fettuccine or spaghetti (see Ingredient Note)
  • 1/2 cup (1 ounce) freshly grated Parmesan cheese
  • 1/2 cup chopped fresh basil, divided

directions

Bring a large pot of lightly salted water to a boil for cooking pasta.

Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.

Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.

Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7273

nutrition information per serving

311 calories; 11g total fat; 3g total saturated fat; 9mg cholesterol; 307mg sodium; 44g carbohydrates; 8g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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