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Pasta del Magnifico alla Garga Recipe

Pasta del Magnifico alla Garga

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on February 22, 2013

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    Wow, simple, rich and delicious! I wish I had doubled it because it is SO good. It is so quick to prepare, a big bonus. The citrus and mint are really unique and give it a special touch. The reviewer "ally_1284" said this was her favorite Rachel Ray recipe, which is why I tried it. And I agree. I will definitely make it again.

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  • on September 09, 2011

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    So far, this is my favorite Rachel Ray recipe. There aren't a lot of ingredients, it's easy, it's fast, and I have to make double the amount as I usually do because I can't get enough of it. Absolutely mouthwatering.

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  • on January 17, 2011

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    I loved this recipe and so did my husband and in-laws. The zest and the fresh herbs made this dish so light and refreshing for alfredo lovers. I served it along side Emeril's chicken marsala recipe. My inlaws said it was better than any fancy restaurant they had ever been to. The only thing I did different was to put the parmesan into the cream mixture before I tossed it into the pasta. I prefer the parmesan to be more melted. I highly recommend this recipe but just be careful not to cook it too soon. It only takes about 15 minutes tops to cook...prep time and all.

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  • on March 19, 2009

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    Both my husband and I love this pasta. It is super simple to make with items we usually have on hand (the basil and mint especially in the summer months. The lemon really comes through and is sooo refreshing. Awesome!

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  • on February 28, 2008

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    I've made this several times and it's always delicious. It's one of my favorite Rachael recipes!

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  • on September 20, 2005

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    this was lite...tons of flavor an my family loved it...i served it along side two porterhouse steaks and asparagus...wonderful...rachel i love you..if we both went girls ide ask u to marry me..hahahahahahahah

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  • on August 26, 2005

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    If you serve this to your guests they will think you are a culinary genius. Don't blow it by telling them how ridiculously easy it is to make. One of the best foods in the world. Don't spend too much time planning the rest of the dinner, there's very few things that could outshine this pasta.

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  • on May 08, 2005

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    This is not difficult and it's very tasty. I go low carb and put it on spaghetti squash, still good.

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  • on March 27, 2005

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    I made this for myself and my boyfriend one day. I had to use the sherry instead of the congac, and it didnt quite taste right, it seemed almost bad to him. I thought it was good, but not great.

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  • on March 14, 2005

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    really don't understand the raving about this one

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