Reviewed: Dec. 31, 2011

I tried to incorporate the other recommendations and it turned out great! Used less than 1/4 cup oil, substituted 1/2 cup low fat sour cream instead of the heavy cream, and added a dash of lemon juice. I also used 2/3 lb whole wheat penne and had grated paramesan on the table.

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Reviewer:

BETTEE

Reviewed: May 24, 2011

I don't agree at all with the reviewers who thought this recipe was bland! They must be missing some taste buds I have or something because this dish was incredibly savory and delicious. That coupled with how easy it was to make ensures I will make it again and again, though I'll probably add chicken or shrimp just because I like a little more protein in my meals. The only thing I changed in the slightest was that I didn't have pureed tomatoes so I blended a can of diced tomatoes instead; I would be surprised if this affected the taste much at all. I was a little concerned that the asparagas would be mushy since it basically cooked for 35 minutes, and I considered decreasing the time but in the end I chose to follow the recipe exactly and I'm glad I did. It's amazing that something with so few ingredients, that requires so little effort, can taste so good! There are a lot of points where you're just standing around waiting for the meal to cook but I just set a timer and did other things around the house- and, my kitchen was clean when I finished cooking! That NEVER happens!

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Reviewer:

lauraeaton77

Reviewed: May 16, 2011

This was so simple and NICE! I cooked this for my husband and he loved it! I added a little bit bacon bits before serving which add the crunchiness.

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Reviewer:

miapark

Reviewed: Apr. 8, 2011

This recipe is great! As someone who doesn't really enjoy cooking, and who really enjoys eating, this was perfect. I listened to the other reviewers who said to use 1/2 cup light sour cream instead of heavy cream. I also topped it with some torn spinach. The only qualm I had was the amount of oil; I will definitely cut it next time. The sauce was a little only the oily side, but nothing awful. Overall, a very tasty dish.

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Reviewer:

Jenna W

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

Reviewed: Mar. 30, 2011

I followed the recipe exactly and I found it pretty bland as a whole. I would try it with a splash of white wine or... something! The asparagus flavour with the sauce was really good though!

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Reviewer:

CaitlynChapman

Cooking Level: Beginning

Home Town: Kelowna, British Columbia, Canada

Reviewed: Feb. 18, 2011

Very bland,, added red pepper flakes and additional salt and pepper,, Wont make again!

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Reviewer:

Tracy

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

Pretty good. I think it needs additional seasonings. A little bland. I even added some extra seasonings and used garlic/olive oil seasoned tomatoes. Good base to work with. First few bites kind of bland. Liked better, the more we ate. 9 yr old liked it. I also added diced bell peppers.

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Reviewer:

TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Aug. 17, 2010

As written, this dish has waaaay too much oil, and coupled with the cream, it's pretty terrible for you. BUT with a few changes, this can be really tasty and actually nutritious. I only used about 1 Tbsp of olive oil, also added 1/2 cup of chopped sweet onion and subbed a can of fire roasted tomatoes for the tomato puree. I also used a cup of 2% evaporated milk instead of cream, used whole grain pasta (about 10 oz) and sprinkled with a little reduced fat parmesan and some red pepper flakes. It turned out awesome... and without all the excess fat and calories.

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