Reviewed: Oct. 5, 2009

This was good, but average--nothing suprising.

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atclark

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

A nice, light recipe, with a nice mix of fresh herbs. I added a sliced red pepper and a large chopped tomato, and we enjoyed it very much.

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SHARONN

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Reviewed: Aug. 5, 2009

No need to double the dressing for our family. We liked it lightly seasoned, not saucy or oily. A healthy sprinkling of parmesan at the table added tangy flavor. I substituted tortellini for the linguini, and instead of using portobello mushrooms, I tossed button mushrooms, red bell pepper and sliced red onion in olive oil, sea salt & pepper then broiled them for about 8 minutes, turning once. Nice light summer meal with a green salad

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Lazlo

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Reviewed: Apr. 28, 2009

Absolutely delish! I made it minus the rosemary and it still came out great!

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emiguin

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Reviewed: Feb. 14, 2009

Light, fresh and incredibly easy to prepare--but delicious and nuanced with a variety of flavors.

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nolacook

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Reviewed: Jan. 18, 2009

Great light and fresh flavor. I also added parmesan cheese on top and doubled the sauce. This dish is very visually attractive, especially with the cheese. Great recipe!

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Caroline

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Sep. 29, 2008

This is a really good recipie. Make sure you use fresh rosemary and not dried or it will not be all that great. I also doubled the "sauce" so that it would coat the noodles evenly.

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melonie111

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Reviewed: Sep. 23, 2008

Since it is reviewed that this way too little sauce, and I was making it for 2, I just used the original amounts of ingredients (for 8) and it was fine for two people. I used a 7 oz can of mushrooms instead of portobello, and added green peppers (I recommend) to add color and a nice crunchy texture. Instead of linguine I had corkscrew pasta. I made it at noon for 6 o'clock dinner because I've found pasta dishes need time to marinate. I am eating cold leftovers now for lunch! yummy.... :)

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 3, 2008

I'm not sure how the 'sauce' as written could possibly serve 8 - increase the liquid and herbs for sure if you intend to serve that many!(that's why I gave it 3 stars). I just made 2 servings and kept all the measurements as written (except the EVOO - cut that in half to save fat) and next time I will probably use a bit more. So the sauce as written is more likely to serve 2. I also used dried herbs, and I will try fresh next time, because I think it will be better. Used Balsamic vinegar because I like the taste better. Topped with parm. Don't forget the salt and pepper either - it needs it. Overall, not bad and I will keep playing with it until it suits my taste.

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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: Apr. 25, 2008

The flavors of this dish were simple and fresh. I made some changes though as some of the other reviews recommended. I used whole wheat linguini, 6 mushroom caps, 4 garlic cloves, 1/4 c. basil and 4T of olive oil. I also grated fresh parmesan cheese over each serving. Yum! I made this three times in two weeks - easy to make and reheats excellent in the microwave.

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SGRIZZ

Cooking Level: Intermediate

Home Town: Millinocket, Maine, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 9, 2008

Tasted like vinegar...

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LEVENHJA

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Reviewed: Oct. 29, 2007

I hate mushrooms but loved this. Great alternative to a red sauce. I added some roasted garlic, chopped fresh tomatoes, white wine and shrimp. To die for!!!! Hubby loved it too.

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PYRATECHIC

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Reviewed: Oct. 28, 2007

Delicious and easy recipe. I made it for a vegetarian crowd. There were no leftovers! I marinated my mushrooms in the dressing for a few hours before I broiled them.

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Disheveled

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Reviewed: Oct. 11, 2007

The sauce for this recipe was delicious! I doubled it, but still, the pasta was a little bit dry, as the sauce didn't go far enough. Next time I might try serving it over orzo, or some smaller pasta.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jun. 12, 2007

I tried this recipe with a few of the corrections made by others (more sauce) and it was marvelous! Uncomplicated flavors were a light change of pace from the heavy pasta sauces we're used to. A little extra parmesan tossed in made it extra yummy.

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CAROLYNROTHER

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Reviewed: Feb. 16, 2007

This was good and so easy. I used whole-wheat linguine. I doubled the herbs and dressing, but I think it could have used even more basil and oregano. I also topped each serving with a small amount of fresh Parmesan, which added a lot of flavor. Next time, I'll add more mushrooms--just because I love them.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 10, 2006

TASTY!!!

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Aug. 22, 2006

I followed the other comments and doubled the recipe for the herbs/oil mixture. It turned out great. I'm disappointed that I'm out of portobello mushrooms because I want more of this recipe.

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