Fettuccine with Shiitake, Celery, Garlic, and Lemon

Name: Fettuccine with Shiitake, Celery, Garlic, and Lemon
Ingredients: ¾ pound fresh (not dried) fettuccine or linguine; ½ cup minced parsley leaves; ¾ pound fresh (not dried) fettuccine or linguine; ½ cup full-flavored mushroom, veal, or beef broth; ½ cup full-flavored mushroom, veal, or beef broth; Salt and pepper; Salt and pepper; 2 teaspoons Asian (dark) sesame oil; 2 cups thin-sliced tender inner celery stalks with leaves; 1 tablespoon minced garlic; ½ cup full-flavored mushroom, veal, or beef broth; ¾ pound medium shiitake; 3 tablespoons olive oil; 1 lemon

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Fresh pasta topped with a generous helping of satiny shiitake and crisp celery is accented with lemon zest and juice for a surprising and subtle effect. For variation, fresh sage adds a different dimension. Wrap shiitake stems and freeze for broth.

Ingredients

¾ pound medium shiitake
3 tablespoons olive oil
1

Main course
Vegan
Gluten-free

Method

Trim stems from shiitake and reserve for another use. Clean caps with damp towel. Halve, then toss with 1 tablespoon olive oil to coat evenly. Let stand at least 15 minutes. Meanwhile, scrub lemon well, then grate zest. Halve lemon and squeeze