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Fettuccine with Shiitake Mushrooms & Basil

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (178 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

30 Reviews for Fettuccine with Shiitake Mushrooms & Basil

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

Comments
09/23/2009
Anonymous

This recipe was pretty easy. My husband and I really liked it. My only complaint would be that my parmesan cheese clumped quite a bit. We had to add parmesan cheese on top of the finished product to give it some more taste because all the cheese was clumped away. Next time, I won't pour all the cheese in at once.

Diana, TN

Comments
09/23/2009
Anonymous

Great Recipe. I used vegan mayonaise (veganaise) instead of cheese, and it turned out great! Can be a yummy vegan dish too!

Darius, San Francisco, CA

Comments
09/23/2009
Anonymous

My husband made this as written. It was delicious. The lemon was a little overwhelming. Next time we'll use 1/2 or 3/4 the zest and juice. But there will definitely be a "next time."

Amber

Comments
09/23/2009
Anonymous

This recipe was fabulous! I'm fairly novice in the kitchen, this recipe was really easy and quick. My husband let out a 'yum' like I'd never heard before. He thought it tasted like something prepared in a restaurant! Excellente! Be conservative with the lemon, you can always add more.

Domestic Goddess, Philadelphia, PA

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