Reviewed: Apr. 9, 2008

This is a great recipe! I used wheat angel hair pasta and added fresh spinach. It was fabulous!

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Donnaskitchen

	Cooking Level: Expert Home Town: Houston, Texas, USA
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Reviewed: Jan. 14, 2007

My family absolutely loved this recipe! It was served as a sidedish to grilled salmon and they just couldn't get enough of it! You really have to keep a constant eye on the pine nuts when browning, they will burn quick. I made 1 lb of (thin spaghetti)pasta, no leftovers.

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6 users found this review helpful

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Sandi


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Reviewed: Sep. 25, 2006

This recipe is great with a couple whole smashed cloves of garlic, couple dashes of cayenne pepper, ground black pepper, and crushed red pepper, in addition to the nutmeg. It's extremely rich, a real treat.

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7 users found this review helpful

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robin8100


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Reviewed: Mar. 15, 2006

I made this last night and in the end, we thought it was just ok. I did change a few things, but I don't think it would have affected the flavour of the dish. Instead of using angel hair pasta, I used spaghettini as it's all I had. I also didn't use clarified butter (but I didn't add the other 2+ Tbsp of butter). As well, I used half and half cream instead of whipping cream. The dish was ok, but not worth the fat and calories IMHO so if I do make again (which is debatable), it won't be for awhile!

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5 users found this review helpful

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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Reviewed: Feb. 21, 2006

Buttery and delicious!

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chiquita632000

	Cooking Level: Intermediate
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Reviewed: Feb. 17, 2006

I didn't have clarified butter, so I subbed regular butter and left out the extra tablespoon. Also we added some grilled chicken. Awesome flavor, so rich and creamy - better than restaurant. Leftovers not as good, otherwise this would have been 5 star recipe.

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5 users found this review helpful

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KCHOSKINS

	Cooking Level: Intermediate Home Town: Myrtle Beach, South Carolina, USA Living In: West Columbia, South Carolina, USA
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Reviewed: Feb. 15, 2006

I made this for dinner last night and my husband and I both agreed that it had no flavor and we would not want to try it again. I made this recipe as directed but added chicken and spinach as others had suggested and also to add a little nutrition to the calories.

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3 users found this review helpful

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mrssmith


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Reviewed: Jan. 31, 2006

While tasty, this seemed a little bland for such a huge amount of calories (jeez!). Used way less pasta and sauce for two people... Added spinach and chicken for the boyfriend.

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3 users found this review helpful

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Stephanesia

	Cooking Level: Expert Home Town: Colorado Springs, Colorado, USA Living In: Los Angeles, California, USA
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Reviewed: Sep. 28, 2005

This was an easy, tasty dinner, paired with butternut squash. I made it exactly according to recipe, and it came out so well---will definitely make this a staple in my repitoire...

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Jenneviere


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Reviewed: Sep. 18, 2005

simple, quick, and VERY tasty

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FMKALINSKI


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Reviewed: Jul. 23, 2005

The 2nd dish I attempted cooking (college student) and another good one! I used skim plus milk and a touch of cream instead of all cream, and it still turned out well. Obviously not as creamy, but it didn't bother me. Even my brother ate some and enjoyed! (he is notoriously picky!) I like the nutmeg, it adds a nice touch!

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SUNNYTROPIC


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Reviewed: Jul. 9, 2005

Quick, easy and delicious. Even better, it tastes like you put more work into it than it actually took. Thanks for submitting this great recipe!

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3 users found this review helpful

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NEERONDOGS

	Cooking Level: Intermediate Home Town: New York, New York, USA
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Reviewed: Oct. 2, 2004

quick easy and a nice change from the usual red sauce. We added some poached chicken breast to make the dish more filling for the basketball player in the family. I will make this again

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4 users found this review helpful

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LYNELLE1


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Reviewed: Mar. 12, 2004

I tried this recipe, and it was to plain for my tastes it didn't have any flavor that came out and gave it a good taste. Wont be to try this one again

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KITKATRAMPAGE


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Reviewed: Feb. 13, 2004

I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh garlic, along with some baby spinach and prepared the sauce in another pan, added some fresh parmesean and romano to thicken, then once the sauce was ready added the chicken spinach mixture. My in-laws and husband went NUTS! It still goes together quite fast and heats up well for leftovers. Thanks for a good recipe

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JEFFERINMAX


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Reviewed: Oct. 17, 2003

I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is just as good!!!

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11 users found this review helpful

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BARBH1


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Reviewed: Nov. 3, 2002

This recipe is really good! I changed the amount of pasta to 4 oz!!!

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ANGELS_RAINBOW


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Reviewed: Nov. 3, 2002

We have changed the amount of pasta in this recipe to 8 ounces. The amount in the original submission was unspecified.

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