This fresh-tasting whole-wheat pasta recipe utilizes lemon zest, basil, and shiitake mushrooms, which accent each other beautifully. Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.

Fettuccine with Shiitake Mushrooms & Basil
from Eating Well, Fall 2004

2 Tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1½ cups)
2 teaspoons freshly grated lemon zest
2 Tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti
½ cup freshly grated Parmesan cheese, (1 ounce)
½ 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 ½ cup cooking liquid.

Add the pasta, the reserved cooking liquid, Parmesan, and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.