Who doesn’t love pasta? Take a simple spaghetti dish to the next level by using fettuccini, fresh herbs and mushrooms.
Ingredients
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 cup mushrooms, stemmed and sliced
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2 teaspoons freshly grated lemon zest
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2 tablespoons lemon juice
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Salt and freshly ground pepper to taste
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8 ounces whole-wheat fettuccine
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1/2 cup freshly grated Parmesan cheese
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1/2 cup chopped fresh basil, divided
Directions
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Cook pasta according to package directions. Drain and reserve ½ cup of cooking liquid.
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Heat oil in large nonstick skillet over low heat. Add garlic and stir until fragrant but not browned. Should take about 1 minute.
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Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes.
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Stir in lemon zest, lemon juice, salt and pepper to the skillet. Remove from heat.
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Add 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.