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Fettuccine with Shiitake Mushrooms & Basil

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (172 votes)

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.



READER'S COMMENT:
"Oh boy howdy! REALLY good! I was surprised! Lemon and garlic really go well together. I always have the temptation to use TOO many spices, but I stuck mostly to the recipe and voila! Delicious food was manifested. The only thing I did a...
Fettuccine with Shiitake Mushrooms & Basil Recipe

29 Reviews for Fettuccine with Shiitake Mushrooms & Basil

10/31/2009
Anonymous

An awful recipie. It calls for way too much basil, The parmesan is a bad addition, as is the lemon. My dogs were the only ones to like this.

Comments (1)

22 comments

 
The-MMs wrote 2 years 43 weeks ago

Why the five star rating???

09/23/2009
Anonymous

Delicious, but same as the other reviewers, I toned down the lemon zest and lemon juice to fit my tastes. Wonderfully simple and quick. I'll definitely be making again.

Sarah

Comments
09/23/2009
Anonymous

Made this dish last night for my partner and myself. Followed the advice below of using half of the grated lemon rind and half of the lemon juice that the recipe initially called for. It turned out great! My partner used to be a chef by trade and even he enjoyed the flavours :)I will definatley make this again.

Sara, Kingston, On, ca

Comments
09/23/2009
Anonymous

Somebody needs to pin a medal on the chef who came up with this recipe. It is outstanding! Brilliant use of simple ingredients that pack a superb flavouring. Wow!

ca, Annapolis Valley, NS

Comments
09/23/2009
Anonymous

I made this for my mom and I after we decided to get healthier. It was delicious. By the time I was done it looked like a yummy, quick mac and cheese. It tastes great, and the flavors blend nicely. I ended up adding some crushed red pepper also and it was a great addition. Since we serve everything in the kitchen and then carry it to the dinning room, my mom was eating off her plate before she even sat down to the table with it because she said it smelled too good to wait. Next time I think I add some more mushrooms though, because they ended up being sparse though the dish. Also be careful with the lemon, I only added 1 teaspoon of zest and a tablespoon and a half of juice and was just right, not to lemon-ey. Overall this is great, and I'll make it again.

yummy, Richmond, CA

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