Craving pasta, but getting home late tonight? Skip the heavy takeout meals and instead whip up this delicious fettuccine dish that’s quick to create but tastes as decadent as if you had slaved over a hot stove for hours.
The standout ingredient here is the shiitake mushrooms, which lend a distinctive and rich, buttery flavor to the dish. You’ll sauté them with lemon and garlic for less than five minutes, then finish things up with the mouthwatering combo of Parmesan cheese and basil.
- 2 tablespoon oil, olive, extra-virgin
- 3 clove(s) garlic (minced)
- 2 ounce(s) mushrooms, shiitake. 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) pasta, fettuccine, whole-wheat or whole wheat spaghetti
- 1/2 cup(s) cheese, grated Parmesan, freshly grated, (1 ounce)
- 1/2 cup(s) basil, fresh
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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.
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