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

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil for cooking pasta.

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  • 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.

Tips

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

Nutrition Facts

314 calories; protein 11.8g 24% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 7.4g 30% DV; sugars 2.7g; fat 10.7g 17% DV; saturated fat 2.7g 13% DV; cholesterol 8.6mg 3% DV; vitamin a iu 378.5IU 8% DV; vitamin c 5.9mg 10% DV; folate 40.1mcg 10% DV; calcium 123.9mg 12% DV; iron 2.4mg 13% DV; magnesium 92mg 33% DV; potassium 218.1mg 6% DV; sodium 332.3mg 13% DV; thiamin 0.3mg 29% DV.

Reviews (39)

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39 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/30/2011
My husband made this as written. It was delicious. The lemon was a little overwhelming. Next time we'll use 1/2 or 3/4 the zest and juice. But there will definitely be a "next time." Amber Read More
Rating: 5 stars
10/30/2011
I am a disaster in the kitchen! I've made this twice in the past week and I LOVE IT! The flavors compliment each other wonderfully and it's an easy recipe for a beginner cook. But both times the parmesan just clumped up and my finished product was tasty although not pretty! There must be something I'm doing wrong! Anonymous Falls Church VA Read More
Rating: 5 stars
10/30/2011
I made this for my mom and I after we decided to get healthier. It was delicious. By the time I was done it looked like a yummy quick mac and cheese. It tastes great and the flavors blend nicely. I ended up adding some crushed red pepper also and it was a great addition. Since we serve everything in the kitchen and then carry it to the dinning room my mom was eating off her plate before she even sat down to the table with it because she said it smelled too good to wait. Next time I think I add some more mushrooms though because they ended up being sparse though the dish. Also be careful with the lemon I only added 1 teaspoon of zest and a tablespoon and a half of juice and was just right not to lemon-ey. Overall this is great and I'll make it again. yummy Richmond CA Read More
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Rating: 5 stars
10/30/2011
Made this dish last night for my partner and myself. Followed the advice below of using half of the grated lemon rind and half of the lemon juice that the recipe initially called for. It turned out great! My partner used to be a chef by trade and even he enjoyed the flavours:)I will definatley make this again. Sara Kingston On ca Read More
Rating: 5 stars
10/30/2011
This is delicious! A really good recipe for the summer. I just made this for my boyfriend and I and we were both surprised at the good flavor. Most people said this it does have a lemony taste but personally I love it. I did add a little more parmesean cheese as a topping for each individual bowl and this came out divine. Also I don't like the taste of wheat so I used the tri-colored veggie wheat fettuccine which tastes really good because it isn't overbearing. And I couldn't find any shiitake mushrooms so I used white mushrooms. Seriously this is a really good dish that tastes sooo good. Even my boyfriend who is a hard core meat eater liked it. Read More
Rating: 4 stars
05/05/2016
Bright and full of flavor This was a delicious meal. It was fresh bright and vibrant. I really enjoyed the garlic basil and lemon together. It was really lovely. I think it would also be good with a cheese ravioli with the mushroom/lemon/garlic/basil as a sauce. I would definitely make this again. Read More
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Rating: 5 stars
10/30/2011
Great Recipe. I used vegan mayonaise (veganaise) instead of cheese and it turned out great! Can be a yummy vegan dish too! Darius San Francisco CA Read More
Rating: 5 stars
10/30/2011
This recipe was awesome. I did not have any lemon zest so I added a little extra of the lemon juice. I also had to change the type of mushrooms because my supermarket did not carry shiitake. I used cremmnie and mini bella. Machias ME Read More
Rating: 5 stars
05/17/2019
Fettuccine with shiitake! (I have two hearts over my eyes right now) only by reading my mouth's watering. I have a jar with shiitakes in my house from https://www.burmaspice.com/ I've tried some other dishes with shiitake, but this one seems to be the best. I'll definitely try it and tell you about it. THANKS Read More