Makeover Greek Spaghetti
Total TimePrep: 30 min. Bake: 25 min.
I agree with the comments that state "good not great" - "too crunchy" and "needs something." I added chopped kalamata olives and 2 garlic cloves and we were still not overly impressed (although it looks great going in and out of the oven). I used whole wheat pasta as well. I will not make this again.
Yes, I would make this again- but with several adjustments. My family and I felt it was too creamy- I think not adding the flour/milk mixture would help. I also used wheat pasta and though it was meant as a joke from a previous reviewer, next time I will add olives and feta instead of mozzerella! Just needs some more flavor.
Recipe can stand further "tweaking". I used whole wheat pasta, fat free mayo and sour cream. Worked well and kept the great taste.
"Good, but not great" were the remarks from my family. Next time, I would boil the onions, celery, and green pepper with the noodles. They were a bit too crunchy in the dish.
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Love it. Even my picky kids.
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This is delicious! Restaurant-quality yet not expensive to make. It makes plenty for a group, or serve it up in individual containers and freeze it to enjoy another day!
can you give me the calories in these light dishes. I am on Weight Watchers and love your receipes from the old books in 98 & 2007
WHAT!!!! No Feta?!! NO Olives?!!NO CAPERS??!!!(Relax, I'm being obnoxious.)It just seems that every recipe I come across with Mediterranean flavors "has to have" Feta, olives, and capers lately...