Fettuccini with Shiitake Mushrooms and Basil

By michelew7

Ingredients

• 2 tablespoon oil, olive, extra virgin 3 clove(s) garlic, minced
• 2 ounce(s) mushrooms, shiitake, stemmed, sliced (about 1 1/2 cups)
• 2 teaspoon lemon zest, freshly grated 2 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• pepper, black ground, to taste
• 8 ounce(s) pasta, fettuccine, whole-wheat, or whole wheat spaghetti
• 1/2 cup(s) cheese, grated Parmesan, freshly grated, (1 ounce)
• 1/2 cup(s) basil, fresh, divided

Details

Servings 4

Preparation

Step 1

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.

Calories: 311, Saturated Fat: 3g, Sodium: 307mg, Dietary Fiber: 8g, Total Fat: 11g, Carbs: 44g, Cholesterol: 9mg, Protein: 13g