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Neither KN nor I were very hungry, come supper time; however, scallops or shrimp would be excellent additions, and a salad or bread would be all it needs on the side. Also, if I were to toss some kind of seafood in, I might also add in a tiny bit of crushed red pepper, for a subtle kick.

This was good (KN gave it a huge grin and a definite "This is good!"), despite the lemon being a little too pronounced and overshadowing the garlic and basil, and it has been added to the rotation.

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced (Next time, I may add a fourth, depending on the size of the cloves, so it stands out a little more.)
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest (Making the recipe as it reads, this is a hair too much, particularly with the lemon juice also added. A little less would still be fantastic.)
2 tablespoons lemon juice, juice
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (I used regular spaghetti.)
1/2 cup freshly grated Parmesan cheese, (1 ounce) (Perhaps a smidge more cheese. Just a smidge.)
1/2 cup chopped fresh basil, divided

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.

From here at EatingWell.