Reviewed: Apr. 13, 2007

Wow! This was great. I loved the avacado mixture on top. I used mozza instead of the other cheese and vegetable instead of chicken broth, I will definitely make this again

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Jaq

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

Fabulous! I followed the recipe exactly and added some shrimp, it was perfect! The shrimp is a must! Next time I might remove the tomatoes from the skillet before adding the chicken broth because the tomatoes got too mushy. The dish needed a good amount of salt as well, but once tweaked, the flavor was wonderful. Definitely try this recipe!

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 4, 2007

Wow this is a great pasta dish! After only a couple of bites, my husband told me we need to find more recipes that use avocados. I had to use lemon juice because we were out of lime. Just delicious.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 21, 2007

Delicious! Loved the avocado mixture on the top =P

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Paige

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Reviewed: Nov. 22, 2006

Made this without the avocado mixture. My husband loved it.

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Carrbabes

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Reviewed: Oct. 28, 2006

Yummy and healthy too! I served it with grilled salmon. A few things I did different: I used jarred minced garlic instead of fresh, and I used frozen asparagus spears instead of fresh. They snap as easily into pieces while frozen as does fresh asparagus, without the waste. My husband doesn't like tomatoes or avocado, so I didn't add them. I think if I made this for companay I would serve them on the side. I omitted the cheese, but I think shredded parmesan would be good too. Oh, I also added cooked shrimp. I added a bit of butter to my husband's serving (not as healthy) to make it a bit creamier. Very good dish! There are so many possible variations that it's a good recipe to have the main ingredients on hand in case of unexpected company.

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STACEYSULLIVAN

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: May 20, 2006

This was a very light, easy dish to make. The avacado added a nice touch and I loved the cheese with it!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 19, 2006

I love avocados, so this recipe immediately caught my eye. After trying it, though, I was REALLY impressed. All four of my kids loved it, too. Whoever thought of mashing avocado and having it on pasta!? WOW, it is EXCELLENT.

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BARBERIC1

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Reviewed: Apr. 12, 2006

We really liked this dish. I was intrigued by the addition of (basically) guacamole but the flavor combination was excellent! Like other reviewers, I think next time I'll replace some of the chicken broth with white wine. Thanks for the great recipe BRENDAJST!

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Nov. 26, 2005

My husband and I were both surprised by how wonderful this dish was. I wasn't too sure about the different ingredients, but they worked well together. We did feel that it was a bit heavy on the pasta. I will cut that amount in half the next time I make it.

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AMYLUCAS

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Reviewed: Aug. 26, 2005

We've made this recipe more than once, the avocado makes it very fresh...great for a summertime dinner on an outdoor patio!

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Lena

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2005

This is an awesome recipe. It has definately become a favorite in my house. Yum Yum!

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Feb. 25, 2005

This recipe is really great! It is a nice change from just regular pasta. the avocado mixture and the cheese really give this dish its unique flavor.

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REBECCALCOSSEY

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Reviewed: Jan. 20, 2005

Wonderful and easy recipe, sure to impress everyone. I used half chicken broth, half white wine (Sauvignon Blanc). Additionally, I threw in about a half pound of shimp...perfect main course dinner!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Nov. 28, 2004

Really tastey!

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FINAMOON

Cooking Level: Intermediate

Living In: Rainier, Oregon, USA

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Reviewed: Jun. 24, 2004

I finally psyched myself up to making this, and the whole time I kept thinking "I don't know about this..." It is a strange combination, but the end result had good flavor. I'd diced the avocado and tossed it in, and used mozzeralla instead. I'd make this again for myself, but my husband didn't like it so much.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: May 31, 2004

This was okay, but not spectacular. I don't know that I'll make it again.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 19, 2004

I did NOT care for this recipe. It was rather bland, the flavors did not blend well. It didn't go over well with my boyfriend either. The grape tomatoes really ruined it, in my opinion.

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ANNALAREYWD

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Reviewed: May 13, 2004

This is a very tasty and interesting combination of flavors. Family loved it. I boiled the pasta in water with chicken boulion instead of salt. It boosts the flavor & has salt in it. I am confused by other reviews that said it was dry. I dumped all the asparagus mixture with the broth into the pasta. Mine was almost too wet. Next time I'll be more careful when combining to make sure I add only the amt of broth/sauce we like.

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RAMY813

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Reviewed: May 11, 2004

This dinner was FABULOUS! My entire family gobbled it up and LOVED it! It will be a regular in this house. Thanks to Brenda for sharing!

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ALLFIREDUP2DAY

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