light recipe-Fettuccine with Shiitake Mushrooms and Basil

By á-51

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 2 tablespoon(s) extra-virgin olive oil
• 3 clove(s) garlic, minced
• 2 ounce(s) shiitake mushrooms, stemmed and sliced (1 1/2 cups)
• 2 teaspoon(s) freshly grated lemon zest
• 2 tablespoon(s) lemon juice, juice
• 1/4 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• 8 ounce(s) whole-wheat fettuccine, or spaghetti (see Ingredient note)
• 1/2 cup(s) freshly grated Parmesan cheese (1 ounce)
• 1/2 cup(s) chopped fresh basil, divided

Preparation

Step 1

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.