Reviewed: Dec. 28, 2006

AMAZING. However, I would use half of the red pepper this calls for. Also, for a little extra flavor I added a few squirts of italian dressing. YUM!

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Reviewer:

Vanessa M.

Reviewed: Dec. 12, 2006

very good-my 3 year old had 3 helpings!!!

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Reviewer:

CSAINDON0673

Cooking Level: Intermediate

Home Town: Southington, Connecticut, USA

Living In: Berlin, Connecticut, USA

Reviewed: Dec. 7, 2006

I thought this was pretty good but still needed something so I added a tablespoon or so of fresh lemon juice. After taking the first bite, the flavor of the garlic and fresh herbs begged for shrimp. So, I grilled about a 1/2 lb of medium shrimp and added it to the pasta. Delicious! I also used fettucini instead of penne.

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Reviewer:

Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

Reviewed: Sep. 15, 2006

Terrific!

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Reviewer:

ShdwWlf1065

Cooking Level: Beginning

Living In: Newark, Delaware, USA

Reviewed: Aug. 1, 2006

Has a bit of a kick with the red pepper seeds

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Reviewer:

Delana

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 1, 2006

Very good and easy. I used the dry herbs and topped it with sliced chicken breast. My family enjoyed it and I'll be making it again very soon.

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Reviewer:

Judy M.

Reviewed: Apr. 12, 2006

So simple, yet so yummy!

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Oct. 18, 2005

i made this recipe once and im getting ready to make it again,i sauteeed the garlic in garlic oil and also this time im going to sautee some cut up chicken in with the garlic and garlic oil.and i even added a dash of garlic salt.seeing that my husband loves garlic.

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Reviewer:

MRS.D

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: Jun. 7, 2005

I really did not like this recipe. I think it uses too much oil and it is not specific enough about the oil temp. Don't mince garlic for this recipe, apparently it sticks together then burns. My oil was quite hot and it almost instantly cooked, then burned my garlic. I ended up having to added a can of diced tomatoes undrained, and about a cup of sliced marinated mushrooms; in addition to using about 2 cups of Parmesan cheese. I will definately not be making this dish again. (Oddly enough, though, my picky 3 yr old gobbled it down.)

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Reviewer:

OTTOS2

Cooking Level: Expert

Reviewed: Mar. 3, 2005

The original submission calls for fresh herbs, and we published it with dried Italian seasoning blend. We apologize for any inconvenience, and have changed the recipe to more accurately reflect the submission. These changes should appear later today.

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