SERVINGS: 4
TOTAL TIME: 25 min
Ingredients
2 tablespoon oil, olive, extra-virgin
3 clove(s) garlic, minced
2 ounce(s) mushrooms, shiitake
4 oz cremini mushrooms, stemmed, sliced (about 1 1/2 cups)
2 teaspoon lemon zest, freshly grated
2 tablespoon lemon juice
1/4 teaspoon salt or to taste
pepper, black ground to taste
8 ounce(s) fettuccine
1/2 cup(s) cheese, grated Parmesan, freshly grated, (1 ounce)
1/2 cup(s) basil, fresh – divided
Instructions
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 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.
3. Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. 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.
Nutrition Details
per serving
Calories 311, Fat 11g, Cholesterol 9mg, Sodium 307mg, Saturated Fat 3g, Protein 13g, Fiber 8g, Carbohydrates 44g
Inspired by: https://www.everydayhealth.com/recipes/fettuccine-with-shiitake-mushrooms–basil/