Reviewed: Feb. 1, 2006

This is great. :) Fast, super-cheap, and tasty. I use a little garlic powder in place of the minced garlic, and I like to add a few shakes of Italian seasoning. I tend to cut back on the butter a little bit but not too much. Oh, and I use much less cheese, but only because I don't need much Parmesan. Next time I make it, I think I'll add some black olives or chopped tomatoes... Thanks for the recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Sep. 26, 2005

This had great flavor for so few ingredients! My kids loved it. I didn't have fresh parsley so I used dried and it still came out great. I also added chopped tomatoes and green onions for color. Thanks for the recipe!

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Taryn

Cooking Level: Intermediate

Living In: Saint George, Utah, USA

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Reviewed: Sep. 4, 2005

Very good. I have made this and added chopped roma tomatoes and a dash of olive oil. Then, also, I have added chopped tomatoes and heavy cream to make a "pink pasta". Also, I love onions so I like to add a dash of onion powder.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: May 31, 2005

I was expecting this to be good but it was excellent. I added more garlic cuz I love it! It is too easy to make yet it tastes like a million dollars. This will be a new fav of mine!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: May 3, 2005

I'm a garlic sissy, so I only used a couple of cloves finely minced. I tossed the parmesan cheese into the pasta before removing it from the skillet and let it warm slightly before serving. Use the best parmesan cheese you can to have a good result.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 29, 2004

You'd be amazed at how such a simple recipe could turn out soooo good. I added diced tomatoes and green onions to the top for some color, and used fresh parmesan cheese. A keeper!!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Dec. 28, 2004

This was good but....I was tempted to add some heavy cream to turn this into an Alfredo sauce but I didn't. I think giving it a "4" may be a bit too generous but it was easy to prepare.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 29, 2004

I too was a member of the poor kitchen club and I used to make this dish always, add tomatoes it's the best! Also can be made with rice~

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HONEYBEZ

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Reviewed: Nov. 10, 2004

Nice, you can toss in some cream and turn this into an alfredo sauce too. Adding a bit of olive oil will help keep the butter and garlic from cooking too quickly.

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SMPARSONS

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Reviewed: Mar. 11, 2004

This recipe is great. I followed the recipe exactly, choosing to leave out the optional cayenne pepper. The only thing I added was a generous sprinkling of Italian seasoning. Tastes great with either fresh Parmesan cheese or the refrigerated kind. You can also eat it warm or cold. I served this with the Italian Style Meatloaf 1 recipe from this site. Husband also gives it five stars (he loved the garlic and cheese tastes).

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MELAYA

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 9, 2004

Wonderful - all I added was a little more garlic as we are crazy for it. Will add fresh tomatoes this summer, and maybe try fresh basil too. Excellent!!

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