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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cloves | garlic minced | 1 1/2 | cup pieces | Mushrooms, shiitake, cooked, with salt | 1 | cup | 12 oz. Fettucine , cooked, drained | 1 | ounce | Cheese, parmesan, grated | 2 | tablespoon | olive oil, extra virgin | 2 | tablespoon | fresh lemon juice |
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Steps
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Sequence
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Step
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| | 1 | 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 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. | | 1 | Bring a large pot of lightly salted water to a boil for cooking pasta. | | 3 | 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 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 | | 6 | enjoy |
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