Rating: 4 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

1 1/2 cups
314 calories; protein 11.8g; carbohydrates 46.5g; dietary fiber 7.4g; sugars 2.7g; fat 10.7g; saturated fat 2.7g; cholesterol 8.6mg; vitamin a iu 378.5IU; vitamin c 5.9mg; folate 40.1mcg; calcium 123.9mg; iron 2.4mg; magnesium 92mg; potassium 218.1mg; sodium 332.3mg; thiamin 0.3mg.

21/2 starch
1 lean meat
1 fat