Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 ½ cups shiitake mushrooms (sliced, stems removed and discarded)
  • 2 teaspoons lemon zest (freshly grated )
  • 2 tablespoons lemon juice (juice)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 10 ounces fettuccine (or any pasta of your choice)
  • 1 cup parmesan cheese (freshly grated + extra for garnish)
  • ¼ cup fresh basil (chopped, + extra for garnish)

Instruction

  • Bring a 4-quart pot of salted water to a boil for cooking fettuccine noodles.
  • Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!
  • Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat. Add garlic and cook while stirring, until fragrant but NOT browned, about 30 seconds. Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.
  • Stir in lemon zest, lemon juice, salt, and pepper, then add the cooked pasta, the reserved cooking liquid, Parmesan, and basil to the mushrooms in the pan; toss to coat well.
  • Serve immediately, garnished with more basil and parmesan cheese, if desired.