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Showing 1-3 of 3
By Chef #734709
on September 01, 2010
Mmmmm...very, very tasty. I added mushrooms and spinach and topped the pasta with Parmesan cheese. I didn't have any fettuccine so I used plain spaghetti instead. I will definitely make this again! Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 24, 2007
This was a great meal! I added some mushrooms to saute with the asparagus, omitted the citrus, and served over rice. It was scrumptious!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 12, 2005
This pasta dish may be low in fat, but is still very hearty. I didn't have spinach fettuccine on hand, and instead used regular fettuccine. My hubby isn't incredibly fond of citrus, so I subbed chicken broth for the orange juice. I upped the garlic and red pepper flakes in order to add flavor omitted by the lack of OJ. The beans cook down to make a light sauce that works well with the asparagus and shrimp. I did squeeze lemon juice over my serving; Hubby topped his with freshly grated Parmesan cheese. Thanks for another great meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (389 g)
Servings Per Recipe: 6