Shiitake Mushrooms on Fettuccine with Fresh Basil
This is delicious! The lemon zest is a wonderful complement to the basil.
Makes 4 servings, 1 1/2 cups each
Prep Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 ½ cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice
Salt to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti
½ cup freshly grated Parmesan cheese, (1 ounce)
½ cup chopped fresh basil, divided
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.
Nutritional Notes: 311 calories; 11g fat (3g sat, 6g mono); 9mg cholesterol; 44g carbohydrates; 13g protein; 8g fiber; 157mg sodium; 125mg potassium.