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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