Fettuccine with Shiitake Mushrooms & Basil
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
4 servings, 1 1/2 cups each | Active Time: 10 minutes | 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
•1/4 teaspoon salt, or to taste
•Freshly ground pepper, to taste
•8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
•1/2 cup freshly grated Parmesan cheese, (1 ounce)
•1/2 cup chopped fresh basil, divided
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.
Per serving : 311 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 9 mg Cholesterol; 44 g Carbohydrates; 13 g Protein; 8 g Fiber; 307 mg Sodium; 125 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 21/2 starch, 1 lean meat, 1 fat
Tips & Notes
•Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.