Reviewed: May 3, 2008

After reading previous reviews I ended up making double the sauce, and I'm really glad I did as it was still kind of bland. I used about 1 T. lemon pepper as others had suggested, but as I'm a big fan of black pepper I think I may have preferred to use just that or half black pepper and half lemon pepper. This would make a nice complement to a more fragrant main dish, like lemon chicken or fish, but it's pretty boring to serve alone. The only reason I gave it 4 stars instead of 3 is because my 2 and 4 year old LOVED it. They ate it as a main dish and kept asking for more, and in my book that's worth an extra star for kid-friendly.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Apr. 4, 2008

Pasta dish went very good with Pesto Cheesy Chicken Rolls (On this site). Doesn't taste good after microwaving! Added double the sauce mixture as well. Will make again!

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unipixie15

Cooking Level: Beginning

Home Town: Huntington Beach, California, USA

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Reviewed: Mar. 29, 2008

I made this as a side dish to go with grilled salmon with a balsamic glaze so I wanted something light that would not overpower my main dish. I personally thought it was slightly bland but my other six dinner guests loved it went for seconds. It ws very light and I will probably make it again.

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zippyy

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

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Reviewed: Mar. 17, 2008

Nice and easy recipe. I used angle hair pasta for finer texture. It absorbed the sauce very nicely. This is definitely a keeper.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Mar. 9, 2008

Very easy and tasty. I added a little more basil & lemon juice. Also minced fresh garlic, tiny pear tomatoes (sliced in half) & grated Asiago cheese on the finest setting (so it looks like snow). Tasty, healthy and looks pretty on the plate. Thank you for the yummy recipe!

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LISA VAN GELDER

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Mar. 8, 2008

I loved this recipe! It's a perfect side dish. If you're looking for something light to eat with a main dish, this is perfect. It's different than the usual. I didn't measure anything, just made it perfect to my taste.

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Purgirl

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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Reviewed: Mar. 4, 2008

This is an excellent side dish, I use it to compliment some of my chicken dishes and my son and husband (who are both picky eaters) gobble it up!

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October

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Reviewed: Feb. 15, 2008

This was pretty bland. After following the recipe exactly (except using only 10 oz. pasta) I tasted it, and it tasted like.... pasta. So I added lemon pepper, and parmesan on top. It was better this way. We had this with Greek-Style Rib Eye Steaks, from this site, and it was a good thing to serve with that, since the steaks provided lots of flavor.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

very good, nice and light. I didnt measure anything just added what i thought looked good. I served it with pesto cheesy chicken rolls from this site, they went very good together.

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RACHELLEPCOOPER

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Reviewed: Jan. 10, 2008

Yummy! I used 1/2 a pound of pasta, with all the sauce. I realized halfway into this dish that I was out of basil, so I had to substitute thyme instead. Very good!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 29, 2007

It actually deserves a 4.5. The pasta was a touch dry. I cut the dried basil to 1 teaspoon. I substituted 1 teaspoon lemon pepper for the ground black pepper (as suggested by others), added 1 teaspoon garlic salt, and 1/3 cup parmesan. Great side dish for the chicken we had for dinner.

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lgilli

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Reviewed: Oct. 6, 2007

I made this as a side dish for the Pesto Cheesy Chicken Rolls also from this site submitted by Chompy. The only thing I added was Lemon Pepper and I used whole wheat thin spaghetti. Other than that I followed the recipe exactly. Next time I think I'd like to try and add some grilled summer squash and zucchini. There was a subtle lemon flavor which my family appreciated. A great start for a variety of different dishes. Thanks Jane!

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skisinco

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2007

It was OK. Nothing special

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Amy W

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Reviewed: Aug. 23, 2007

This was really quite tasty even though at first I had my doubts. I served it hot. I did add some garlic salt (about 1/2 tsp. for 2 servings). Served with some pork tenderloins & a salad.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

The best taste ever! Will definitely make again and again! thanks for the recipe!

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Happy Eater

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

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Reviewed: Jan. 25, 2007

I made this for me and my boys for lunch and what a hit! My picky 3-1/2 year old even went back for seconds! I cut the pasta to a 1/2 lb of fettuccine because it was what I had on hand. I kept all the other measurements the same and it had the perfect flavor. I did use lemon pepper in place of the regular pepper per previous reviewers and added a dash of garlic and herb seasoning. Next time I'm going to add a clove of garlic but otherwise make it the same. Thank you Jane, this was a hit!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Nov. 25, 2006

This was just too bland. I only used a 1/4 of the ingredients because I was cooking for two, and wound up throwing out half of it. I might try this again but only with modifications.

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beatupthemods

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Reviewed: Oct. 18, 2006

I had to give this 3*s because as written, it was pretty bland. I scaled the recipe down to 2 servings (just me for lunch), decreasing the pasta & I used an olive oil pressed w/ lemons. Took I'm Nuts Too's suggestion of using Mrs. Dash Tomato, Basil & Garlic seasoning instead of basil & topped it w/ parmesan cheese but it was still pretty bland so I added some lemon pepper as well as a bit of season-all salt. It was much improved but still only 4*s. It wsa good for lunch & it would make a good side pasta for many dishes....thanks Jane!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Oct. 15, 2006

Very good. Would be better as a side dish than a main dish, I think. Although, it would be great for a summer entree as it is nice and light tasting. I doubled the amount of sauce to put on the pasta, and served with parmasean. I also used lemon pepper instead of normal pepper, as others have suggested. It gave it more of a punch.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2006

This was a very interesting side dish, easy to prepare, very inexpensive, and something different from the same old pasta. I used 6 oz. angel hair pasta. 3 T of lemon pepper seasoning instead of the lemon juice and black pepper. It needed more olive oil as it soaked up all the oil very quickly and seemed a little dry. My family agreed it was okay, they would eat it again, but not a favorite.

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