Use less chicken stock. Perhaps 2 cups so result will be less soupy. I used 2 garlic cloves as recommended - and I love garlic - but the cloves were large and strong in flavor and so they overpowered the basil sauce - so just a tip to taste the strength of your garlic first or just add 1 Clove to start with and then see if you'd like to add another. . Cook veggies less than recommended time - I prefer peas and zucchini with a bit of crunch to them. I don't care for food that is over salted so I always use sodium free chicken broth so I can control the salt/flavor. This dish is definitely lacking in salt/seasoning. Granted the Parmesan does add a bit of saltiness. I'd suggest salting your pasta water well and adding salt to taste if you used sodium free stock. I also think using only two cups of stock will help with the whole salt issue - won't be as diluted. A great dish you can feel good about serving your family, especially. One last note - I'm admittedly a basil freak - but I would use a VERY large bunch of basil, otherwise the basil flavor gets lost a little for my tastes. And I'd save some fresh basil to sprinkle over the too of the dish as well.
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Use less chicken stock. Perhaps 2 cups so result will be less soupy. I used 2 garlic cloves...