I had no-fat sour cream on hand, so substituted that for low-fat sour cream. I also used low-fat Parmesan cheese and whole wheat pasta. The changes I made will make this healthy recipe even more healthy. I thought the flavor was decent, but slightly bland, though I salted it more than seemed reasonable. Too, it was a little too dry for my preference, even though I reduced the pasta from 16 to 12 ounces. I added some milk and tomato sauce to thin the sauce a bit, and I'm one that likes thick sauce. It was just TOO thick without modifications. Ease and speed of preparation, and heart healthy are the best characteristics of this recipe. I will prepare it again with some changes.
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I had no-fat sour cream on hand, so substituted that for low-fat sour cream. I also used...