Reviewed: Dec. 23, 2011

Prepared just as the recipe called for and turned out excellent!

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Reviewed: Jul. 23, 2011

Very tasty. I added 1/2 oz more cream cheese and I still didnt have enough sauce. But I know to add more broth for next time!

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Reviewer:

Amber

Cooking Level: Intermediate

Reviewed: Jul. 15, 2011

This is so delicious! I went heavy on the lemon pepper and the fresh squeezed lemon juice. If you like the zang of lemon, then you'll love this recipe. I appreciated that the sauce wasn't heavy; which some creamy sauces have the tendency to be. The carrots were awesome, because I noticed that they absorbed more of the lemon and they were very tart. What can I say, I love lemons! This dish could have some fresh bakery bread and to add some sweetness; drink Cran-pomegranate juice with it. It's super sweet, but a little tangy. I will definitely use this recipe again.

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mogotecoyote

Cooking Level: Intermediate

Living In: Alamosa, Colorado, USA

Reviewed: May 8, 2011

i thought this dish was absolutely delicious! i love the creaminess that the cream cheese gave the sauce, which for me set this apart from other lemon pasta sauces. my only changes were to nix the peas and carrots and sub broccoli, and to use rigatoni instead of bowties. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jan. 24, 2011

I have a question, I really loved this recipe but was wondering about the serving size. Is it really 1 and 1/2 cups for 399 calories? How is that possible with 2 oz pasta alone is 200 calories. Can someone please advise because I really want to make this again but not if it's 1200 calores!! If you bring the serving size down to one person it is still 1 cup pasta.

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Jennifer

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 5, 2011

I thought the sauce was a good base although I think broccoli might be a better complement to the lemony flavor than peas. (We're not big pea fans around here.) I will make this again, making double or maybe one-and-a-half times the amount of sauce. Thank you for the recipe.

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amarugia

Reviewed: Oct. 12, 2010

I thought it was horrible. I went back and doubled everything and it was still only ok

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Reviewer:

lisa.rayburn

Reviewed: Sep. 27, 2010

Really good! Gave it 4 stars because I doubled the lemon juice and thought it could still use a little more. We dont care for cooked carrots or peas so I used broccoli instead. Great recipe for playing around with.

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Reviewer:

BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

Reviewed: May 23, 2010

I thought the flavor was good, but I didn't really measure the seasonings so I probably used more than the recipe called for. I did think the sauce was too thin. Next time I'll combine 1 T butter and 1 T flour before adding the chicken broth to thicken it up a bit. Otherwise yummy!

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ApplePieSF

Reviewed: Dec. 14, 2009

My fiance really loved this (and I did too). I used some fresh chopped snow peas instead of the frozen ones and left out the oil. I did not have lemon-pepper but used extra lemon juice. This was great! Creamy but not too heavy like stated earlier.

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