Fettuccine with Shiitake Mushrooms & Basil
Recipe from EatingWell

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


Fettuccine with Shiitake Mushrooms & Basil

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Ingredients
  • 2  tablespoons
    extra-virgin olive oil
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  • 3  cloves
    garlic, minced
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  • 2  ounces
    shiitake mushrooms, stemmed and sliced (1 1/2 cups)
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  • 2  teaspoons
    freshly grated lemon zest
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  • 2  tablespoons
    lemon juice, juice
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  • 1/4  teaspoon
    salt, or to taste
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  •  
    Freshly ground pepper, to taste
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  • 8  ounces
    whole-wheat fettuccine, or spaghetti (see Ingredient note)
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  • 1/2  cup
    freshly grated Parmesan cheese, (1 ounce)
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  • 1/2  cup
    chopped fresh basil, divided
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Directions
1.
Bring a large pot of lightly salted water to a boil for cooking pasta.
2.
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.
3.
Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
4.
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.

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

Nutrition information
Calories 311, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 9 mg, Sodium 307 mg, Carbohydrate 44 g, Fiber 8 g, Protein 13 g, Potassium 125 mg. Daily Values: Calcium 14%. Exchanges: Starch 20.5, Lean Meat 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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