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Fettuccine with Shiitake Mushrooms & Basil

:  Fall 2004, The EatingWell Diabetes Cookbook (2005)

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


READER'S COMMENT:
"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...
Fettuccine with Shiitake Mushrooms & Basil Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

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.

Nutrition

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.

Nutrition Bonus: Fiber (28% daily value), Calcium (14% dv).

Carbohydrate Servings: 2 1/2

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


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Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Budget
Comfort foods
Type of Dish
Main dish, vegetarian
Pasta
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Italian
Mediterranean
Servings
4
Preparation/ Technique
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
The EatingWell Diabetes Cookbook (2005)
Fall 2004
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