We ate it as a side dish with cooked chicken breasts. It made a ton of food. Usually when a recipe says it feeds four, it's enough just enough for us. This had at least double that.
This recipe is great. It's pretty flavor neutral, I guess you'd say. The amount of parmesan and garlic is enough to be flavorful, yet still be complimentary to a wide range of main dishes. We had meatloaf, a salad, and a pseudo-cobbler with it. It could be more Italian with a few pinches of the right seasoning, add cayenne and cumin to make it lean toward tex-mex. Definitely on my do-it-again list.
I've brought this recipe to several parties now, and we always get some compliments.
This was OK for us. I followed the recipe but once I cooked the pasta I thought it looked like way to much for the other ingredients. I only ended up using about half in the dish. We thought this was a bit bland and we did add salt and pepper.
This was a nice fresh pasta dish. Only complaint was that it seemed a little dry. Next time I might alter it a little by adding more oil or something. Still, the family enjoyed it and ate it with some nice garlic bread. Thanks!
This was good. In deference to my vegan DH, I eliminated the butter, and used some olive oil. And at the end, and again for him, I ended up just sprinking some Parmesan on my serving, not his. (so I did not bake.)Oh, and I added some mushrooms for protein.
This makes a very nice meal - easy to prepare and went well with a grilled chicken breast. I didn't bake it as directed, just mixed the ingredients - it was still excellent.