Love this recipe!! Made as per recipe (and some of the reviews), it had just the right amount of lemon flavor, not over-powering. I did increase the lemon zest (zest of one whole lemon) and also used about 1/3 lb. of mushrooms. Made this with home-made linguini, and added some left-over chicken to serve it as a main course. Perfect spring recipe!
I just completed the meal and have took my first bite with a sigh of yum! It's nice and light not heavy at all. The lemon is what really made the dish for me, along with the all the fresh vegetables including the peas, non frozen. Enjoy!!!
This was an easy dish to make. We thought that it was a bit bland and seemed to be lacking seasonings.
Delicious! A simple recipe that produces tasty results worthy of being served to dinner guests. As stated by others, I do plan to add more lemon rind/juice and mushrooms next time, to suit personal preferences.
This was a really good veggie pasta, nice sauce. It was a bit peppery, which is fine for me, but the kids thought it was a bit much.
This was pretty good, even my son liked it! Next time I'll add a little more lemon rind and juice, made tons that we'll have for leftovers.
I made this recipie exactly as written and it turned out so delicious. Next time I will add more mushrooms and a little more lemon as others have suggested. Great recipie, turns out restaurant good!
I really liked this a lot. Used a bunch of lemon - probably 2X what was called for and think that was an important component of this dish. Also subb'd broccoli instead of asparagus as the market was out! Used fresh peas and really enjoyed it quite a bit. Skipped mushrooms due to hubby's preferences... Definitely am going to make this again and again. I think there is a TON of variety / options with this dish. Very fresh and light. The shrimp add on recommendation from another would be super terrific!
Well, I liked it. DD and DH not so much. They were like, "It's ok, but nothing special." It went together easily.
I added grilled chicken...probably would be great with shrimp too. YUMMY!!
Great flavor, very fresh, and kid-friendly (approved by a 2, 7, and 11 year old!). Used dried thyme instead of fresh (would have used fresh if had on hand). Also, since the onion I had wasn't sweet, I went a little light on it. Really enjoyed the fresh shaved parmesan. One plump lemon provided all the needed zest and juice. Delicious, feel-good food.
Wonderful fresh flavor - the combination of vegetables works perfectly with the light sauce. Definitely on the "make again" list! Be careful with the lemon zest (I just bought a microplane and went overboard on the 2nd time I made the recipe).
Very good and quick. I used green zucchini instead of asparagus since I had some already on hand and extra mushrooms as the other reviewers recommended. I put in the zucchini about the time I put in the mushrooms since I figured it would need a bit more time than the asparagus to cook. The lemony taste was refreshing for a spring/summer dish.
Great recipe. I forgot the peas, and doubled the mushrooms, but it was still a wonderful weeknight meal! Erin
Easy to put together and tasty. I used fat free half and half and it was yummy. I also added grilled chicken for some lean protein. Will make it again.
This was good recipe, but not quite up to its potential.It was a bit bland, but I think a bit more lemon or perhaps some red pepper flakes. My kids loved it though, and my 15 month old gobbled up more than the rest of us. We don't eat mushrooms, so I subbed some leftover grilled chicken in for the that.
I liked how quick and simle this recipe was. I followed other reviewers advice and doubled the mushrooms and lemon rind.
This recipe is the perfect Spring dinner and so easy to put togeher. My guy uually likes meat in his dinners and didn't miss it a bit in this dish - in fact he had seconds.
This was lovely; very fresh and light! I was worried that the cream sauce would feel heavy and overwhelm the fresh vegetables, but the lemon definitely brightened the sauce and made it all pop. I fed a crowd for Sunday dinner with this tonight. I added shrimp for more protein and served it with a salad and fresh French bread, with a crisp cabernet sauvignon. Absolutely delicous and definitely going into the rotation for the summer.
Loved this. We had it on meatless monday and it was great. The sauce is creamy and fresh and we loved the spring veggies.
Loved this. We don't eat mushrooms but had leftover sauteed chicken so l subbed that for the mushrooms. Will probably add more lemon zest next time, as l love lemon and could barely taste it. My husband says he will put some hot sauce on his next time, that it was a tad bland for him. I thought it was wonderful!
My family loved this! I added more mushrooms, less salt (1/4t) and pepper and added 1/4 C half-and-half and 1/4C skim milk instead of all half-and-half. I also used 10 oz of penne pasta. This is a keeper!!
Super easy and delicious! Really fast for a weekday dinner. We added more mushrooms and peas and would probably have added more asparagus if we had it on hand, mostly to make this a one pot meal.
Easy to make and tasted great. Although we didn't really taste the lemon in the sauce.
Was very impressed with this recipe. made it last night. was very easy to prep and had a great flavor. I agree with the other reviewer - afterwards, i was like "I need to double the mushrooms next time" - definitelty going into the rotation. Great job cooking light!
I usually don't like creamy sauces, but this is an exception. I added more mushrooms and less asparagus and it was perfect.