Thin egg noodles are tossed with olive oil, roasted red peppers, lemon juice, white wine vinegar, herbs and Parmesan cheese. It's a super meal when you're kitchen cupboards are bare.
This recipe is delicious. The only thing I changed was to reserve a cup of the pasta water to moisten the noodles before I mixed in the other ingrediants. I did not use powdered garlic. I crushed 4 fresh garlic cloves instead. Absolutely scrumptious! - 23 Jun 2010 (Review from Allrecipes US | Canada)
This is great... I made it adding the tomatoes chopped, a small Serrano pepper diced and threw in some Mexican cheese. Wonderful.. Grandkids had it your way and loved it. So easy.. Thanks. - 16 Jun 2010 (Review from Allrecipes US | Canada)
I didn't measure all the sauce ingredients exactly so it may be my fault, but I wasn't really fond of this recipe. The pimentos were the primary taste even though I used all the fresh herbs called for they didn't even out the pimento taste. I added zucchini just to up the veggie content, but it added a lot to it. - 17 Aug 2010 (Review from Allrecipes US | Canada)