|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 !