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20 minute dinner recipes

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Fettuccine with Shiitake Mushrooms & Basil


From EatingWell:  Fall 2004, The EatingWell Diabetes Cookbook (2005)

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

4 servings, 1 1/2 cups each | Active Time: 10 minutes | Total Time: 20 minutes



  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.


Per serving : 311 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 9 mg Cholesterol; 44 g Carbohydrates; 13 g Protein; 8 g Fiber; 307 mg Sodium; 125 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 21/2 starch, 1 lean meat, 1 fat

Tips & Notes