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.

Related Tags

Fettuccine

3.5

( By Ellie )

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