Reviewed: Sep. 27, 2009

I really enjoyed the recipe. I didn't use the wine. Also, I added extra pepper flake because we really like them. Otherwise held to the recipe. Everyone really enjoyed. Will definately make again.

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Reviewer:

Angeline

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Reviewed: Apr. 17, 2009

This was delicious and will become a regular of mine. My boyfriend and I both enjoyed it. I love one pot dishes that are so satisfying. I did change a few things. Cooked pasta in boullion like a reviewer suggested, substituted 1/4 cup olive oil for 1 tablespoon and remainder chicken broth (lower calorie), used spinach instead of arugula (what I had on hand), and added capers because we love them!

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Spartanfoodie24

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Reviewed: Feb. 16, 2008

I really liked this recipe as written but found that it needed a little additional salt. The second time I made this I changed the 1 cup of white wine to 1/2 cup of white wine and 1/2 cup of chicken broth and found the end result just perfect! Thanks, this is delicious and a keeper!

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djbakanowsky

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

Very good and easy to make. The leftovers are great the next day tossed over baby Arugula for a cold pasta salad.

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Cathy S.

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Reviewed: Feb. 27, 2005

Easy to make and obviously low fat. But I really didn't care too much for it. The only change I made was using Dandelion greens instead of Arugula because my market didn't have any. Seemed to make much more than 4 servings.

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CJ01082

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Reviewed: Feb. 21, 2005

Very good! I used navy beans instead of cannellini beans and they worked very well.

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DECAR48

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Reviewed: Jan. 28, 2005

This is very flavorful. I added a chopped shallot with the garlic, cooked the pasta in bouillon and added a little chicken broth. We ate the whole thing in one night! Excellent, one of our favorite recipes. Thank you!

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