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Reviewed: May 23, 2008

Hahahaha! I ate this in college when I was too broke to buy much of anything else. I didn't realize back then that it had a "fancy name", but I still make it to this day - especially when hubby is out of town and I'm on my own for dinner. Just make sure you use your napkin for a bib! Delish and simple!

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CloudzBabe

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Phoenix, Arizona, USA
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Reviewed: Dec. 24, 2007

I made this last night as a side to chicken saltimbocca and both myself and my boyfriend liked it WAY better than the main dish! It's simple, tasty, and takes 2 minutes to do with cooked pasta. For leftovers, I combined it with my other side dish (peas sauteed with garlic, olive oil, shallot, and proscuitto), and it was delicious! On taste alone I would probably give it a 4, but when you factor in simplicity, it's worth a 5.

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SHANGRILARCADIA

	Cooking Level: Expert
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Reviewed: Jul. 1, 2006

Yummy recipe that would probably go well with just about everything. I served this with chicken and a salad, and it was very tasty :)

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Chelsey Wolnowski

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Jun. 23, 2006

Although this is good with butter, it's even better with olive oil. Give the oil a try and then add some parmesean cheese to top. MMMM

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FLORAB

	Cooking Level: Expert Home Town: Chicopee, Massachusetts, USA Living In: West Springfield, Massachusetts, USA
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Reviewed: Mar. 29, 2006

Yummy dish that uses ingredients most people already have. My husband and I added more garlic and used less butter, as per someone else's suggestions. We also added some fresh rosemary, ground black pepper, and a little cajun seasoning. Delicious. Will definitely make again!

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lonimuse

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Newcastle Upon Tyne, Tyne And Wear, England, U.K.
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Reviewed: Nov. 25, 2003

This just happens to be my favorite way to eat pasta. On days when I need extra zip in my life I like to add a few red pepper flakes and of course, coarse black pepper. Thanks for reminding me. I just might have this for dinner.

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JEANIE BEAN


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Reviewed: Nov. 25, 2003

My favorite comfort food - I make this all the time. I do use a little more garlic, and probably not as much butter. I also throw in a little parmesan and some cajun seasoning in when I toss everything together. Perfect side dish when you have a fancy main course.

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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