Reviewed: Jun. 15, 2005

This was a nice, light, easy dinner although I made some adjustments. I took someone else's cue and added garlic prior to adding veggies and I don't think I would have liked it at all without it. I added a little more chicken broth than called for and sauteed the pasta in the skillet with all the veggies before serving to help coat the pasta and give it a nice flavor. A good suggestion as well is to add the red pepper flakes at the end of the cooking process instead as a topping...the pepper gave it a nice little kick that it wouldn't have had otherwise. Overall a decent recipe that has limitless possibilities as far as toss ins go. We'll make it again.

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LIAMSMAMA

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Reviewed: May 27, 2005

Great recipe! I cooked the asparagus a little longer than the recipe suggested, because it was very thick asparagus. I also substituted bow ties for the angel hair. It tasted delicious, and was even great the next day as a cold pasta salad.

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Jan

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Reviewed: May 18, 2005

Being a reluctant dieter, I was prepared for a "blah" low-fat, low cal dish, but I really enjoyed this! I used others' suggestions and added garlic, salt, and pepper. Something that might have made the difference it that I topped the pasta with grilled shrimp seasoned liberally with Old Bay. The Old Bay mixed with the sauce made it very flavorful. We didn't even need the cheese (yeaa...less fat! I will make this again!

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JILLYBEAN14

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Reviewed: Mar. 28, 2005

Good for being a low-fat dish. I served with romano cheese (okay, that's probably not too low fat) and it was great. The red pepper gives it good flavor.

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JCS307

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Reviewed: Mar. 22, 2005

I really enjoyed this simple recipe. It was very easy to make. I used linguine. I also added chopped garlic and onion before the asparagus. I used a small amount of olive oil instead of spray. I served it with lemon pepper chicken breast. Very tasty!

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LinC

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Reviewed: Mar. 4, 2005

This is great, and so easy to make! I didn't have mushrooms the first time, so I added red bell pepper (since that is what I had), onion and garlic. I also added the crushed peppers while I was cooking the asparagus. Thank you so much for this recipe.

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DEEVMO

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Reviewed: Jan. 7, 2005

This is a great basic low fat recipe. It is wonderful because it is easy to add/delete the vegies you like or have on hand and create a healthy dish. I added broccoli and used fresh garlic, rosemary, and tyme, and used wheat pasta, and it was super. I had run out of parmesean cheese, and it was still good...i did use italian bread crumbs instead though.

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BBLOVE

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Reviewed: Dec. 1, 2004

Very good recipe, however I wish I had read the other reviews before I made this. I left out the red pepper just because I'm not a big fan and used vegetable broth to make it vegetarian. Next time I make it, I will definitely take everyone's suggestions and add garlic for some extra kick.

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MLLYEL

Cooking Level: Intermediate

Living In: Hoboken, New Jersey, USA

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Reviewed: Sep. 22, 2004

Awesome, easy recipe. I HATE mushrooms, so I add broccoli with the asparagus. I add some garlic just before the broth(vegetable), salt and black pepper and VIOLA!!!

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ZAPPCATT

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Reviewed: Jun. 1, 2004

This was a very easy quick and delicious recipe. I added alot of garlic, and a little thyme, rosemary, pepper, salt and basil when I sauted the asparagus and mushrooms. I used linguine noodles instead of angel hair because that is what I had in the house. It was very good. Definately will make again.

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LISAMARRIE14

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: May 5, 2004

Used Vegetable stock instead of Chicken stock and added 2 cloves of Garlic. Probably will add a bite more mushrooms next time. But Very tasty. Thanxs

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SVUONO

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Reviewed: Apr. 23, 2004

This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus was sauteeing; I used baby portobellos (criminis); and added red bell pepper slices when I added the mushroom, which added a nice flavor and also made for a prettier color to the dish. Using whole wheat linguini increased the health quotient of this dish. A great spring dish!

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VEGGIEFAN1

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Reviewed: Apr. 8, 2004

Great alternative to a heavy cream sauce. I did find it a little bland- I will probably add a little more spice next time. A nice way to incorporate veggies into the meal.

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ANGELA BARTLETT

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Reviewed: Mar. 11, 2004

This was pretty good. I also cooked the asparagus alittle longer. I added minced garlic to the oil the asparagus was going to cook in. For me it did need something more to it. So I put in some cooked chicken.

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Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Reviewed: Nov. 10, 2003

I tried this using canned mushrooms and frozen asparagus. Nobody went for second helpings and the leftovers went in the garbage. I'm not sure if these substitutes would make that big of a difference.

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MOONPIE67

Cooking Level: Beginning

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Reviewed: Sep. 16, 2002

This recipe is good, although I added garlic and used vegetable broth instead of chicken, so my vegetarian daughter could enjoy too.

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DJSARGENT

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Reviewed: May 28, 2001

excellent recipe - I cooked the asparagus a little longer and added garlic.

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CuddleySleeper

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Reviewed: Apr. 28, 2001

We enjoyed this recipe, it was a great way to use our own garden-fresh asparagus. But next time, I will add garlic and leave out the crushed red pepper. I will definitely make it again, though.

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DKOSKO

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Reviewed: Feb. 11, 2001

it was wonderful. i used it with a garlic chicken receipe and they really complimented each other well.

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CRAZY NIKKI

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