Fettucini Alfredo

What you'll need

• 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

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

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.