Reviewed: Nov. 11, 2009

Love this pasta. I make this at least monthly at my house and the entire family loves it. I add some additional spice for the hubby and I, but either way it's fantastic and SO easy. Thanks!

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Eclipse

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 9, 2009

Good for a quick side dish. I used extra garlic.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Nov. 7, 2009

yum, added lots of fresh parmesan!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Nov. 5, 2009

This recipe was ok, a bit bland for me, might of been better with spinach and bell pepper. I prefer this recipe chilled with a bit of mozzarella cheese sprinkled throughout. It just wasnt my favorite

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Brittany

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Reviewed: Nov. 5, 2009

I was pleasantly surprised to find that heating the olive oil with the garlic & pepper gave the pasta sort of a nutty, mellow flavor. I wanted to add a veggie to this dish, so wilted some fresh spinach with the pasta water and then added all into the skillet to saute together for a minute or so in the butter.

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gapch1026

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Reviewed: Oct. 22, 2009

I make this often when it's just me for dinner. Stirring in some parmesan cheese right before serving adds the right amount of zing and salt.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

A great meal for a college kid who needs something fast and easy to cook up.

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Maureen77

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Reviewed: Oct. 8, 2009

I needed something quick and easy for dinner and this was it! It was so good!! I made this and some steamed broccoli and was set. Thanks for the recipe.

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SamBo

Cooking Level: Beginning

Living In: Magnolia, Texas, USA

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Reviewed: Oct. 7, 2009

Pretty good. Needed to mix the oil better, because the top lacked a lot of flavor.

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bezick2

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Reviewed: Oct. 4, 2009

I thought this was great and you can use what you have in the fridge/pantry. I added some sundried tomatoes and minced the garlic.

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JennyGlade

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Reviewed: Oct. 2, 2009

I found that there was too much parsley and didn't have tons of flavor. But its a nice alternative for a quick linguine/spaghetti pasta.

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Amber M

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Reviewed: Sep. 27, 2009

Pretty good and easy to make. I made this with whole grain pasta and served with pan seared chicken breasts and steamed broccoli. When the oil/butter mix was done I tossed everything together. This was quick easy and yummy.

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passionatebaker

Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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Reviewed: Aug. 26, 2009

This is very good and very simple, whipped it out in minutes after the pasta was done. I used fettuccine noodles and added more red pepper flakes for more of a kick. Delish!!

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Carrie

Cooking Level: Intermediate

Home Town: High Ridge, Missouri, USA

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Reviewed: Aug. 24, 2009

This is a fantastic base. I used grapeseed oil and Earth Balance butter. I also tossed in some capers, cherry tomatoes, and sundried tomatoes. Yum!

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BANDAGEDWORDS

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Reviewed: Aug. 21, 2009

Very good. Added some fresh parmasan cheese and served with chicken to make a main course.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 18, 2009

A great compliment to any chicken recipe. I LOVE this stuff. Thanks for the recipe.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 14, 2009

I used chopped cloves of garlic to flavor the oil and took them out before dumping the oil over the pasta. My fiance liked the kick from the crushed red pepper. Great as a side dish or a late dinner, in our case. :) Will definitely use it again.

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Betsy

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Reviewed: Aug. 11, 2009

this pasta is grub!!!!!!!!!!!!

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fancycat1966

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Reviewed: Aug. 10, 2009

Nice side dish. Will use it again.

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LISA41070

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Reviewed: Aug. 9, 2009

This was a nice variation from the usual vegetable sides we have. I just felt I needed to add too much too this to rate it higher. I added a lot more of everything but noodles, plus I generously sprinkled each serving with parmesan and romano before serving, and we all thought it could still use a little something. I will keep this recipe to play around with though.

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