I have to say, this recipe is pretty great. I used whole wheat gemelli pasta, since that's what I had on hand. I also used super thin asparagus spears, so the asparagus was way tender and definitely cooked plenty in the three minutes the recipe indicates. The oly reason I gave it 4 stars and not 5 is because I didn't care for the texture of the mushrooms cooked in the chicken stock after only 3 minutes (they were rubbery and not cooked), so I cranked up the heat and cooked a bit longer and it turned out fine. Do take some other reviewer's advice and save off a bit of your cooking water from your pasta, it does help to make a creamy, delicious sauce, along with an extra pat of butter. I'd recommend fresh parmesan instead of the 'canned' stuff, it makes a huge difference in the flavor. I served this with a garlic chicken recipe from this site--great at home meal with an 'eat out' flavor!
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I have to say, this recipe is pretty great. I used whole wheat gemelli pasta, since that's...