I used 3 tbsp. butter and 1 tbsp. EVOO, fat-free half-n-half, omitted the lime zest (I didn't have any), and used low-sodium organic chicken broth. For the noodles, I used half the amount of noodles and used Hungry Girl's shirataki noodles (tofu noodles) and sauteed garlic, onion, zucchini and red pepper in the butter/EVOO in place of the other half of pasta I didn't use before adding the remaining ingredients. I also added 1/2 c. fresh parmesan right before serving. My kids and I thought this was fabulous but my husband didn't care for the noodles. If you aren't watching your calorie/carb intake, using a good whole wheat pasta would be excellent in this. He remarked on that the sauce was really good, just didn't care for the noodles. At the last minute, I folded my broccoli into my portion of pasta/sauce/noodles and was glad I did. Gosh, it was SO good. NOTE: If you use the shirataki noodles, make sure to rinse them really well before using them in this dish.
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I used 3 tbsp. butter and 1 tbsp. EVOO, fat-free half-n-half, omitted the lime zest (I didn't...