Fettucini with Parmesan and Cremini Mushrooms

I made this quick and easy pasta dish tonight and thought I'd toss it up here as another weeknight meal idea. Have you discovered cremini mushrooms? I'm just branching out into the mushroom world, and I've got to say, creminis blow regular old white mushrooms out of the water! (er, forest floor?) Anyway, the combination of fresh basil, nutty parmesan cheese, and satueed cremini mushrooms really makes this easy dish a winner.

Simple instructions:

1. Cook whole wheat fettucini according to package directions.
2. Saute some cremini mushrooms in a frying pan with some olive oil. (Remember that the mushrooms will shrink down, so start with a bit more than you think you'll need.) After sauteing, generously season with kosher salt and fresh black pepper. (The regular stuff works too. :)
   
3. Slice basil into strips.
4. Combine pasta (no need to rinse), basil, mushrooms, and add parmesan cheese (1/4 to 1/2 cup, depending on how much pasta you're making). Add 1/4 to 1/2 teaspoon red pepper flakes. Serve warm.
   

Next time I make this I'm going to add asparagus and cherry tomatoes. As with any pasta...at least in my opinion...keep the veggie-to-pasta ratio heavy on the veggies.