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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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0 users found this review helpful

Reviewer:

djbakanowsky
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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3 users found this review helpful

Reviewer:

Cathy S.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
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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16 users found this review helpful

Reviewer:

CJ01082
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 21, 2005
Very good! I used navy beans instead of cannellini beans and they worked very well.
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17 users found this review helpful

Reviewer:

DECAR48
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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21 users found this review helpful

Reviewer:

KPIETROWSKI
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