Friday, June 17, 2011

Fettuccine with Shiitake Mushrooms & Basil for those warm summer days

Fettuccine with Shiitake Mushrooms & Basil

Summer days are upon us and The Cuisineist Kitchens have been busy creating and testing out some healthy, light summer dishes for all to enjoy. 

Fettuccine with Shiitake Mushrooms & Basil

4 servings, 1 1/2 cups each

Total Time: 20 minutes


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
1/1/2 teaspoon salt,
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


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 don't let it burn ! it should need only  about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned,  about 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 about  9 to 11 minutes, . 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.

Bon Appetit !

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