- Most Helpful
- Highest Rating
Wonderful! I made this pretty much as directed, but added cauliflower, bell pepper, squash and mushrooms. Couldn't find any fresh snow peas but will add them next time. Thanks JCMMartha for a nice keeper. Made for All You Can Cook Buffet special.
Yum. I used julienned carrots and red pepper, plus the snow peas, and also added some cubed sauteed chicken. Since I didn't have any cream, I just used whole milk and thickened it with a bit of cornstarch (and used 1 cup mozzarella instead of Parmesan). Following other reviews, I added garlic salt, basil, and oregano. I loved the technique of doing everything in one pan; all the flavors melded beautifully. This tasted fantastic, my boyfriend raved about it, and I'll definitely use this recipe again!! I'd like to try the broccoli and zucchini next time.
This was great, simple and healthy (I used light cream). I will add more seasonings next time like garlic and seasoned salt to the veggies.
Excellent recipe! Only change was to use frozen peas, as all I had on hand. This is a great combination of flavors. Thanks for posting, Martha!
A delicious and seasonal pasta dish, we loved it too.
Wonderful, Wonderful! Excellent supper we had this evening and I thank you, JCMMartha! I did increase all the ingredients just a tad to serve 3. I couldn't overcome the impluse to add a few fresh mushrooms to the mix because I did have some just waiting to be used in the refrigerator. So I sliced them thinly and they hopped into the pan. I could not find fresh snow peas, so I used some frozen sugar snap peas, which I have to admit added a lot to this dish! They were so sweet and tender and added a beautiful color! While reducing the half and half, I added just a touch of Parmesan with some salt and the pepper. I also sprinkled the Parmesan to the top when the dish was served. This recipe is so simple, and my family loved it so much, I know this will be served often in my home. Thank you, JCMMartha for posting this for us to share!