Fettuccine with Olive Oil, Garlic, and Red Pepper

I am happy that there was a comment posted before mine because the suggestions really made it a winner. This has a great kick from the red pepper flakes. I also did not add the extra olive oil at the end. Definitely recommend adding the cheese after it's plated. This is a quick and simple dish to make. Perfect for "Meatless Monday". Check out my blog at: http://imapretendchef.blogspot.com/2011/04/fettuccine-with-olive-oil-garlic-and.html

Good flavor, but the oil added at the end is unnecessary--it made the dish too oily. Next time I will omit it. Also, I think I'll sprinkle the cheese on top when it's on the plate. After adding it as the recipe directs, one only ends up with a big melty ball of cheese. It doesn't incorporate into the noodles. These changes should make it a winner!

I totally agree about the added olive oil (not necessary) and adding the cheese at the end so it doesn't overcook. Otherwise, great flavor, and it went well with the suggested sauteed zucchini. Not really worth 11 pts, though!

Loved this simple meal. Prepared the sautéed zucchini as a side. My husband likes spicy food and I do not, so I cut the pepper in half as a compromise. We both thought it was too spicy, so next time will use a quarter of the pepper. Followed other suggestions and added cheese once the pasta was plated. Will probably add the extra olive oil at the end next time. While it may make it more oily, the simplicity of the flavors could really use a touch of quality olive oil.

We love this recipe. We've had it several times now, and it will be regular for us. We double the pasta (a whole box), cut up a rotisserie chicken and add it to the pasta, and it's a quick easy meal our family of 3 can eat for lunch the next day too!