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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

09/23/2009
Anonymous

Just needs a little salt in the end, but the falvores were fresh and new, i really liked it and its a keeper.

Sherihan, Alexandria, Eg

Comments
09/23/2009
Anonymous

Very easy & very good! I used baby bellas instead of shiitakes and didn't measure anything---wonderful. Will definitely make again. Thanks!

Sarah, Rhinelander, WI

Comments
09/23/2009
Anonymous

The flavor was wonderful! I halved the lemon juice as 2T seemed a bit much in relation to the other ingredients. The "sauce" was extremely watery, so not sure where I went wrong. Would make this again in a NY minute. Made it with crimini, oyster and shiitake mushrooms and basil from the garden.

Donna, Harvard, MA

Comments
09/23/2009
Anonymous

This recipe is not right. Too much lemon, so the taste is overwhelming. I thinking something is wrong, as the ingredients do not go well together at all. Do not make this if you want to enjoy your dinner!!

Robert, New York, NY

Comments
09/23/2009
Anonymous

This was an excellent dish. I had spinach/chive wheat linguine that I used for the pasta. The color of the dish was beautiful and tasty. Definetly a quick keeper meal.

Kathy, Odessa, DE

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