Reviewed: Apr. 30, 2007

Turned out great. I would take everyone elses advise and use onions and garlic. I may even try sundried tomato next time...definately use fresh parmesean...it is a must!

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MDodson

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Reviewed: Apr. 23, 2007

Just finished making and trying out this recipe. OH MY GOSH!! I absolutely loved the flavors! Out of this world good!!

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laceyw

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

With a few minor alterations this was a very tasty and healthy dish. I did a mix of whole wheat and regular pasta to add fiber. Also, I love mushrooms so I used more than what the recipe called for and I did a mix of different types of mushrooms. Taking the advice of some other reviewers I sauted the asparagus with the red pepper flakes and some thinly slice garlic. I didn't have much parmesan on hand so I used a blend of parmesan and ramano cheese. Next time I may drizzle some lemon juice over it for some extra pizzaz. This is one of those recipes you could tweak all kinds of different ways to suit your tastes or mood. LOVE IT!

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A. Gurine

Cooking Level: Intermediate

Home Town: Lake Park, Minnesota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 27, 2007

This was okay, but last week I tried a similar recipe from this site that was amazing! This recipe was pretty bland and I added a lot of garlic and salt in addition to some shrimp. I also sprinkled some fresh diced tomato over the pasta. Don't get me wrong, it was a nice meal, it just needed more umph.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 21, 2007

This was a great, easy side. I added red peppers like others had mentioned. I also did a quick "thickening" sauce with some stock and cornstarch and tossed it with the pasta to give it a little more substance. It was great, and even the 5 year old ate it. I served it with the baked scallops that are on this site and it was a quick and easy meal that everyone liked.

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gikkiegirl

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Reviewed: Jan. 3, 2007

This recipe was pretty good. As others stated, it really is a beginning recipe for you to add/subtract ideas from. I read the advice of others and added a bit of garlic and a bit more vegetable broth. I liked it but next time I will be adding some other spices and veggies.

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JME

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Reviewed: Nov. 21, 2006

Made this for dinner last night and everybody loved it, even my son that doesn't like asparagus raved. It didn't make enough for all four of us, so next time I'll double the recipe. I did as others and used 1/2 cup of chicken stock. I sauted the asparagus with minced garlic and sliced white onion. I threw in some already cooked salad shrimp I had on hand the last minute and it was great. We served it mixed with thin spaghetti noodles since I had no angel hair pasta on hand. This is a keeper.

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Sherri

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2006

This was terrific! We added some chopped tomatoes as well, and it made a great addition to our dinner. Thanks for sharing!

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The Magpie

Cooking Level: Expert

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

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Reviewed: May 12, 2006

I took other members' advice to add 1/2 cup chicken broth, as well as garlic and red peppers. I also added mushrooms, for more veggies. It turned out well, and the leftovers warmed up fine, even after almost a week. Just make sure to use fresh asparagus. I would also add toasted pine nuts for flavor.

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shubinski9

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Reviewed: Feb. 27, 2006

Yummy! A little bland as a main meal, but it would make a great side dish. I used veggie broth instead of chicken broth, added 2 cloves garlic per some reviews and a combo of goat cheese and mozzarella instead of parmesean because I was out of parmesan.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 23, 2006

I really liked this, I thought it had a good flavour. My boyfriend thought it was 'okay', and some of the other people I gave it too didn't enjoy it as much. Doesn't really reheat well, but it was good fresh!

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Stephanesia

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 26, 2006

I was pleasantly surprised by this dish. Light, fresh, and easy! I used whole wheat pasta and it was wonderful. I only had frozen asparagus on hand; next time I will use fresh.

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JENNASEA

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Reviewed: Jan. 5, 2006

Tasty, fast, easy and great for dieting. I use about 1/2 of the suggested red pepper, and it's become a part of my recipe repertoire.

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Shallots77

Home Town: Brooklyn, New York, USA

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Reviewed: Jan. 3, 2006

My family really likes this recipe. My only changes were adding an onion, some garlic and I used more broth than what recipe called for. I overcooked the asparagus the first time so cooked less the second time and it was much better. Very good with lemon chicken.

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GREKSMITH

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Reviewed: Nov. 23, 2005

Very good and tasty, although there were a few too many noodles (and I only used a 12 ounce package).

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NAOMILEN

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Reviewed: Oct. 24, 2005

Excellent! I never expected the flavor to be so good in a low fat dish. I added onion and 2 cloves of garlic, and a little more chicken broth than was called for.

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wilso057

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Reviewed: Oct. 5, 2005

I added 1 onion and some garlic for more flavour. It was good but nothing special.

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MRSDANY

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Reviewed: Sep. 28, 2005

Very, very good. Well make again. Thanks!

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hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

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Reviewed: Aug. 20, 2005

This was easy, quick and stuff I had readily available in the fridge and pantry!

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Tami

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

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Reviewed: Jun. 29, 2005

This is the first time I have reviewed any recipe here but this was just excellent! I'm on a weightloss journey and I am trying to eat as low fat as possible. This recipe hits the mark. I have made it pretty much every week since trying it several months ago. I don't add the oil, I just cut up lots of mushrooms, asparagus, garlic, red pepper flakes, and throw it in the pan and cook it using as much fat free chicken broth as needed. I tried it with fat free beef broth and it's just as delicious. Once the veggies are to my liking I mix the whole pan in with the angel hair pasta. It is sooo delicious! Thank you for sharing this recipe. The nice thing is that this dish goes with any type of meat you desire, or no meat at all, if you are looking for a meatless meal.

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PUGWINKLE

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