Comments on: Zucchini and Mushroom Pasta with Lemon Basil

By: Andrea

Andrea — Mon, 04 Jul 2011 16:54:29 +0000

Hi Tamar. You can use water instead of the white wine.

By: tamar

tamar — Mon, 04 Jul 2011 15:39:47 +0000

Could this possibly be done without white wine? Some other substitute perhaps? I would like to cook this dish this upcoming Friday but won’t have access to white wine.

By: Claire

Claire — Wed, 22 Jun 2011 02:26:01 +0000

This looks amazing! We have crazy amounts of lemon basil right now, and I’ve been trying to find new recipes to make use of it. Thank you for this!

By: Bunny got Blog

Bunny got Blog — Tue, 12 Aug 2008 01:43:00 +0000

I love zucchini and portabella mushroom. I made something like this last week but with out the pasta. It was my no pasta and bread week.
What beside garlic can you use. Wild Garlic Ramson or Bear Garlic .I use a lot of fresh herbs.Mainly ginger,rosemary and basil.But because of the effect of garlic though I love the taste I seldom use it. My husband and I limit it from our diets.

By: Linda

Linda — Fri, 08 Aug 2008 01:50:37 +0000

This looks so great!!!

By: Archana

Archana — Wed, 06 Aug 2008 09:09:57 +0000

What a refreshing summer pasta. I will definitely give this one a try. Thanks for sharing

By: paresh

paresh — Mon, 04 Aug 2008 14:12:06 +0000

Andrea great recipe, thanks for sharing.

By: Susan from Food Blogga

Susan from Food Blogga — Thu, 31 Jul 2008 21:47:16 +0000

What a wonderfully light, summery pasta this is, Andrea. I tried lemon-basil a few years ago and have been hooked ever since. Thanks for the delicious recipe.

By: Annemarie

Annemarie — Thu, 31 Jul 2008 18:52:17 +0000

This looks great, and has such obvious appeal as a quick dinner winner. Fab light summer pasta dinner, Andrea.

By: Sue (coffeepot)

Sue (coffeepot) — Thu, 31 Jul 2008 17:38:39 +0000

That looks extra good Andrea and so in season.