Fettuccine with Shiitake Mushrooms & Basil

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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:

"This recipe was fantastic. It is not a creamy alfredo. So If you are looking for that..look elsewhere. It is light, lemony and wonderful! We are not fans of heavy cream sauce and this was a great alternative. I will serve this for guests...

Fettuccine with Shiitake Mushrooms & Basil Recipe

Comments

Comment	Posted
This recipe was fantastic. It is not a creamy alfredo. So If you are looking for that..look elsewhere. It is light, lemony and wonderful! We are not fans of heavy cream sauce and this was a great alternative. I will serve this for guests. And in our opinion the lemon was perfect.	2 weeks 5 days ago
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.	3 weeks 9 hours ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago