EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully. Source: EatingWell Magazine, Fall 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 10.7 g total fat; 2.7 g saturated fat; 9 mg cholesterol; 332 mg sodium. 218 mg potassium; 46.5 g carbohydrates; 7.4 g fiber; 3 g sugar; 11.8 g protein; 379 IU vitamin a iu; 6 mg vitamin c; 40 mcg folate; 124 mg calcium; 2 mg iron; 92 mg magnesium;

Reviews (39)

Read More Reviews
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
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
Rating: 3 stars
02/10/2019
I gave prep instructions 3 stars. For 5stars don't cook garlic first and add mushrooms and cook at med-high heat which will burn garlic and make it bitter. INSTEAD use a tsp of oil reserving the rest to finish and brown mushrooms in a good non-stick skillet. This also prevents the oil from oxidizing and preserves the nutrients in the oil. When mushrooms are golden add garlic and other ingredients. When pasta is done add to mushroom mixture with pasta water and stir constantly to utilize pasta starch and make a thicker "sauce" as many good Italian chefs do. Finally stir in reserved oil and Parm cheese until incorporated into "sauce". Makes a moister tastier dish without the burned garlic bitterness and keeps the healthy properties of the olive oil. Read More
Rating: 5 stars
02/09/2019
Light and lemony and wonderful! Read More
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Rating: 4 stars
09/11/2017
We liked this dish a great deal...next time I'd add more mushrooms though. Read More
Rating: 4 stars
07/15/2017
While the flavor combination of the dish was very good and the mushrooms were nice and meaty my family and I did find this recipe to be a bit dry. We doubled the recipe - as otherwise it just wouldn't have been enough for a family of three's dinner - but perhaps we didn't reserve enough of the pasta water. Anyway one possible solution which I tried with some reheated leftovers the next day is to plate the dish and then drizzle with olive oil. Made for a slightly more attractive serving and a moister mouthful. All in all this recipe was a keeper. Next time around though we'll probably cut the amount of lemon (both juice and zest) in half; and cut the basil by 1/4 - we really didn't feel the need for extra garnish. But those modifications are based on our individual tastes and may not be necessary for everyone. Read More
Rating: 5 stars
07/06/2017
If you are looking for a creamy pasta please dont make this. This was a delicious lemony pasta! I made it using spaghetti and added baby tomatoes with the sliced mushrooms and a handful of spinach right at the end since it cooks so quickly. The shitake mushrooms tasted awesome in it. We did just a dash of lemon zest and lots of lemon juice (thats how we like it). I didn't have fresh basil on hand so we left it out and it still tasted amazing. This was a fast dish to prep and I will definitely be adding this to the weekly rotation. Read More
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Rating: 5 stars
06/06/2017
Great tasty and easy dinner to make. Anything with lots of Parmesan and mushrooms is a win for me. 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
Rating: 4 stars
04/01/2015
My changes I used basil infused oil instead of fresh basil a bit less lemon juice then called for no zest extra salt and feta instead of parm. I also put in 2 links of sweet italian sausage crumbled cooked and mixed in and fresh spinach added right at the end when all mixed together so it just wilted w/ the heat of the pasta and it was yum. I also didn't add any of the cooking water just drained the pasta with the lid on not in a strainer so a bit was left in. I think it would have been too watery with it. Read More
Rating: 5 stars
08/30/2014
Outstanding with some Italian sausage! I literally just made this about 20 minutes ago and it is outstanding! I did however cook and crumble two links of Italian sausages before hand and added that to the mushrooms and garlic after they had cooked. I also used gluten free pasta. The flavor is bright bold and hearty. This recipe is a keeper for sure. Read More
Rating: 5 stars
07/22/2013
Family Said 10 Stars!! Made the recipe as written. Will definitely make again. With the lemon flavor shrimp would be a nice addition. Pros: Quick Easy and Delicious! Cons: None! Read More
Rating: 2 stars
03/04/2013
Missing something Loved the combination of flavors but found them very mild. It's fettuccine. With lemon. And garlic. Parmesan. Not enough mushrooms in my opinion. Maybe good as a smaller serve as a side to a dish. But not a meal on its own. A decent serve if serving for 4 as the recipe suggests but I finished the meal full belly but looking for something else. Was not satisfied. Pros: Easy budget friendly Cons: Lack of flavor Read More
Rating: 4 stars
01/26/2013
Made this tonight enjoyed it so is my husband. Citrus and basil give a really interesting twist. I used wheat angel hair pasta. Read More
Rating: 5 stars
08/28/2012
Made this for dinner tonight and it was wonderful! Read More
Rating: 5 stars
10/30/2011
Delicious but same as the other reviewers I toned down the lemon zest and lemon juice to fit my tastes. Wonderfully simple and quick. I'll definitely be making again. Sarah Read More
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
Somebody needs to pin a medal on the chef who came up with this recipe. It is outstanding! Brilliant use of simple ingredients that pack a superb flavouring. Wow! ca Annapolis Valley NS 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
Rating: 5 stars
10/30/2011
Just needs a little salt in the end but the falvores were fresh and new i really liked it and its a keeper. Sherihan Alexandria Eg Read More
Rating: 5 stars
10/30/2011
Very easy & very good! I used baby bellas instead of shiitakes and didn't measure anything---wonderful. Will definitely make again. Thanks! Sarah Rhinelander WI Read More
Rating: 5 stars
10/30/2011
The flavor was wonderful! I halved the lemon juice as 2T seemed a bit much in relation to the other ingredients. The "sauce" was extremely watery so not sure where I went wrong. Would make this again in a NY minute. Made it with crimini oyster and shiitake mushrooms and basil from the garden. Donna Harvard MA Read More
Rating: 5 stars
10/30/2011
This recipe is not right. Too much lemon so the taste is overwhelming. I thinking something is wrong as the ingredients do not go well together at all. Do not make this if you want to enjoy your dinner!! Robert New York NY Read More
Rating: 5 stars
10/30/2011
This was an excellent dish. I had spinach/chive wheat linguine that I used for the pasta. The color of the dish was beautiful and tasty. Definetly a quick keeper meal. Kathy Odessa DE Read More
Rating: 5 stars
10/30/2011
This recipe was pretty easy. My husband and I really liked it. My only complaint would be that my parmesan cheese clumped quite a bit. We had to add parmesan cheese on top of the finished product to give it some more taste because all the cheese was clumped away. Next time I won't pour all the cheese in at once. Diana TN Read More
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
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
This recipe was fabulous! I'm fairly novice in the kitchen this recipe was really easy and quick. My husband let out a 'yum' like I'd never heard before. He thought it tasted like something prepared in a restaurant! Excellente! Be conservative with the lemon you can always add more. Domestic Goddess Philadelphia PA 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
Very good very simple. Great light dinner or also served half-portion as a side dish with grilled chicken. 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
10/30/2011
After two bites I was convinced this dish was a keeper. Easy to make as a weeknight meal even my husband will have no trouble making it. The blend of basil with shiitake mushrooms was a joy to taste. Trina Groton Ma Read More
Rating: 5 stars
10/30/2011
An excellent way to make a light dinner. Great with a nice Sauvignon Blanc. If you're on Weight Wathchers this is only 6 points. Anonymous Read More
Rating: 5 stars
10/30/2011
An awful recipie. It calls for way too much basil The parmesan is a bad addition as is the lemon. My dogs were the only ones to like this. Read More
Rating: 5 stars
10/30/2011
This recipe was fantastic. It is not a creamy alfredo. So If you are looking for that..look elsewhere. It is light lemony and wonderful! We are not fans of heavy cream sauce and this was a great alternative. I will serve this for guests. And in our opinion the lemon was perfect. 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: 5 stars
10/29/2011
Oh boy howdy! REALLY good! I was surprised! Lemon and garlic really go well together. I always have the temptation to use TOO many spices but I stuck mostly to the recipe and voila! Delicious food was manifested. The only thing I did a little different: added zucchini squash and a little more lemon juice. I also used just regular mushrooms since I didn't have those beautiful portabellas on hand. Anyway! I recommend it! And it was healthy! Yum! Read More
Rating: 1 stars
10/29/2011
Our first "do not make again" recipe from Eatingwell My wife and I have tried many many recipes from Eatingwell and found all of them superb - except this one. I don't think the lemon went well at all with the mushrooms etc. It was too dry and too lemony. Rather than waste it I added spaghetti sauce to it and managed to eat half and our friendly crows got the rest. Read More
Rating: 5 stars
10/29/2011
love it I made this pasta once before and gonna do it again tonight! Its a light and flavorful pasta. I'm a big fan of lemon and garlic. The basil can be over powering so add alittle at a time to get the right amount for your liking! Read More
Rating: 5 stars
10/29/2011
Fresh and delicious! I enjoyed this recipe. It was light fresh easy to prepare. I took heed from previous reviewers and halved the lemon juice and zest and it seemed appropriate. I didn't have enough fresh shiitakes so I subbed about half dried and added the stems and rehydrating water to the pasta water. I think next time I'll try a bit of sage and maybe some other types of mushrooms. Read More