Reviewed: May 9, 2009

Easy to make and it has a nice flavor. Made this as is once and then another time I ran out of oil and used butter instead-it was still delicious.

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templina71

Cooking Level: Intermediate

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Reviewed: May 6, 2009

This is the perfect recipe for a good whole wheat pasta and real parmagiano-reggiano cheese. For a little different taste, toss with fresh basil,thyme and tomatoes from the garden. YUM.

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Terri Lynn

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Weldon Spring, Missouri, USA

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Reviewed: May 6, 2009

This recipe is best left alone. Do, however, use a good parmesan cheese. Do not commit the horrible sin of using the green box kind. Let the cheese come to room temperature then take a fork and gently take off small bits from the cheese, gently adding them to the pasta. Delicious.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 17, 2008

Pretty good, but dry after standing a bit. This was nicely flavored, not too garlicky, mild taste. I prefer a lot more spices and flavors going on, but it was good and made a nice hot lunch in a short time. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 16, 2008

It's very simple to make and very good. I added some garlic salt and crushed red peppers for some spice. Perhaps adding some basil would give it some flavor too.

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Oriental67

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: May 26, 2008

I made this last night for dinner and was pleasantly surprised at the tastiness and ease of preparation. I did however make a couple of changes, but the base recipe still deserves 5 stars. I added 1/4 cup of dry white wine, 1 tbsp of lemon juice, and 1 cup each diced Roma tomatoes and white mushrooms to the garlic for the first 5 minutes of cooking. I also added 1 bag of baby spinach leaves at the end with the parsley until it was just wilted. It was pretty to look at as well as delicious. My husband who is a certified carnivore, actually enjoyed this, and suggested maybe adding some cooked shrimp next time I make it.

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Linda Glenn

Cooking Level: Expert

Home Town: Cherry Hill, New Jersey, USA

Living In: Weatherford, Texas, USA

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Reviewed: Apr. 17, 2008

This was very tasty and extremely easy!! I did add a splash of white wine and the juice from half of a lemon when I added the parsley. Then I stirred in the parmesan cheese right after I turned off the heat so that the liquid was absorbed by the cheese. Delicious!!

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Julie M

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Reviewed: Feb. 7, 2008

This was very good. Flavorful but not overly spicy. I served this with garlic bread and salad and it made for a light but filling meal. Plus I had all the ingredients on hand! Will make again.

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