Fettuccine with Shiitake Mushrooms and Basil

rickyleigh

Fettuccine with Shiitake Mushrooms and Basil

From: http://www.realage.com

SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
LEVEL: Easy

Ingredients

* 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

Directions
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 Information
Per serving
Calories: 311
Carbohydrates: 44g
Fat: 11g
Saturated Fat: 3g
Monounsaturated Fat: 6g
Protein: 13g
Cholesterol: 9mg
Dietary Fiber: 8g
Potassium: 125mg
Sodium: 307mg
Nutrition Bonus: Fiber (28% daily value), Calcium (14% dv).

rickyleigh

Fettuccine with Shiitake Mushrooms and Basil

From: http://www.realage.com

SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
LEVEL: Easy

Ingredients

* 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

Directions
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 Information
Per serving
Calories: 311
Carbohydrates: 44g
Fat: 11g
Saturated Fat: 3g
Monounsaturated Fat: 6g
Protein: 13g
Cholesterol: 9mg
Dietary Fiber: 8g
Potassium: 125mg
Sodium: 307mg
Nutrition Bonus: Fiber (28% daily value), Calcium (14% dv).