Pasta and mushrooms, how can you go wrong? Make this dish a healthier one by using the whole wheat pasta and by going light on the oils. I think you will enjoy!
4 servings: 1 1/2 cups each - Total Time:
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ounces Shiite 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 (whole wheat pasts has a higher fiber count that white pasta)
- 1/2 cup freshly grated Parmesan cheese, (1 ounce)
- 1/2 cup chopped fresh basil, divided
- 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.
Per serving: 311 calories; 11 g fat ( 3 g sat , 6 g mono ); 9 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 13 g protein; 8 g fiber; 307 mg sodium; 125 mg potassium; Fiber (28% daily value), Calcium (14% dv).
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Check out last weeks features healthy recipe by clicking here.