Pasta with Mushrooms, Basil, and Lemon

Ingredients:

• 2 TBS extra-virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 cups shiitake mushrooms, stemmed and sliced
• 2 tsp freshly grated lemon zest
• 2 TBS lemon juice
• Salt and freshly ground pepper to taste
• 8 oz whole-wheat fettuccine or spaghetti
• 1/2 cup freshly grated Parmesan or Asiago cheese
• 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 soft 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. Drain, reserving 1/2 cup cooking liquid. Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup chopped basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil. 4 servings.