EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
| Prep Time: | 10 minutes |
| Ready in: | 20 minutes |
| Yield: | 4 servings, 1 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- Bring a large pot of lightly salted water to a boil for cooking pasta.
- 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.
- Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
- 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.
Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 311 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 44 g | Dietary Fiber: | 8 g | Cholesterol: | 9 mg | |||
| Fat: | 11 g | Sodium: | 307 mg | Saturated Fat: | 3 g | |||
| Protein: | 13 g | Potassium: | 125 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Fiber (28% daily value), Calcium (14% dv). | |||||||
| Exchanges: | 21/2 starch, 1 lean meat, 1 fat | |||||||
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