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
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
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 :
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
Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.