Fettuccine with Shiitake Mushrooms & Basil

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.
3. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
4. Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
5. 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

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

Per serving: 315 calories; 11 g fat (3 g saturated fat, 6 g mono unsaturated fat); 9 mg cholesterol; 46 g carbohydrates; 13 g protein; 8 g fiber; 304 mg sodium; 179 mg potassium

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

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

Contributed by: EatingWell.com

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