Fettuccine with Shiitake Mushrooms & Basil

Rating4.00  Votes1

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 juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces whole-wheat fettuccine or spaghetti
1/2 cup freshly grated parmesan cheese (1 ounce)
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.

 

Active Time:  10 Minutes
Total Time:  20 Minutes
Yield:  4 Servings

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