Fettuccine PT20M https://img2.recipesrun.com/201907/2019/1106/11/1/613170/300x200x50.jpg 6 servings Ingredients: ½ cup freshly grated Parmesan cheese, (1 ounce) ½ cup chopped fresh basil, divided 8 oz. whole-wheat fettuccine, or spaghetti Freshly ground pepper, to taste ¼ tsp. salt, or to taste 2 tbsp. lemon juice, juice 2 tsp. freshly grated lemon zest 2 oz. shiitake mushrooms, stemmed and sliced (1½ cups) 3 cloves garlic, minced 2 tbsp. extra-virgin olive oil

Fettuccine

By Ellie

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

Ingredients

  • ½ cup freshly grated Parmesan cheese, (1 ounce)

  • ½ cup chopped fresh basil, divided

  • 8 oz. whole-wheat fettuccine, or spaghetti

  • Freshly ground pepper, to taste

  • ¼ tsp. salt, or to taste

  • 2 tbsp. lemon juice, juice

  • 2 tsp. freshly grated lemon zest

  • 2 oz. shiitake mushrooms, stemmed and sliced (1½ cups)

  • 3 cloves garlic, minced

  • 2 tbsp. extra-virgin olive oil

Method

  • 01
    Bring a large pot of lightly salted water to a boil for cooking pasta.
  • 02
    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.
  • 03
    Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving ½ cup cooking liquid.
  • 04
    Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

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Fettuccine

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 314 Kcal
  • Prep Time 10 Mins
  • Cook Time 10 Mins
  • Total Time 20 Mins
02 Ingredients
½ cup freshly grated Parmesan cheese, (1 ounce)
½ cup chopped fresh basil, divided
8 oz. whole-wheat fettuccine, or spaghetti
Freshly ground pepper, to taste
¼ tsp. salt, or to taste
2 tbsp. lemon juice, juice
2 tsp. freshly grated lemon zest
2 oz. shiitake mushrooms, stemmed and sliced (1½ cups)
3 cloves garlic, minced
2 tbsp. extra-virgin olive oil
03 Method
Step 1
Bring a large pot of lightly salted water to a boil for cooking pasta.
Step 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.
Step 3
Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving ½ cup cooking liquid.
Step 4
Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
04 Author
Ellie Ellie
1078 Recipes
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