After reading the reviews of this recipe I made some minor changes and the flavor was wonderful and not bland at all. I cooked the vegetables (subsituting baby bella mushrooms for white) in an olive oil and butter mixture until crisp tender with some chopped garlic, basil and thyme. Then I made the "sauce" with 1/3 cup flour, 1/2 cup water and 2 cups chicken broth in a separate pan. Once the flour was cooked into the broth and it was slightly thickened I added the vegetables and juice and let them cook in the thickened broth while finishing the pasta (about 8 minutes - I used penne). Added a little salt, ground pepper and grated pecorino romano before serving. It was delicious.

Reviewed On: Jul. 30, 2008