Kosher salt and freshly cracked black pepperto taste
10ouncesfettuccineor any pasta of your choice
1cupparmesan cheesefreshly grated + extra for garnish
¼cupfresh basilchopped, + extra for garnish
Instructions
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.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!