very flavorful! We really enjoyed it. I left out the prosciutto, didn't have broccoli or zucchini, so I used crimini mushrooms and edamame beans.I didn't use anywhere near the 2 cups of sun dried tomatoes as called for. I topped the pasta/veggie mixture with fresh mini mozzarella balls, which melted into the mixture. I will add this to the make again file!

Reviewed On: Jul. 1, 2009

This was great! But I made it with whole wheat pasta instead of the greens for a more hardy meal. Will definitely make again!

Reviewed On: Jun. 1, 2009

This recipe sounded weird, but I had sweeet potatoes that needed using, and a taste for Mexican food! It was great! But it made too much. I used flour tortillas because that is what I had on hand, and reduced fat cream cheese. I ended up with 6 large enchiladas and a lot of left over filling. Next time I will cut the recipe in half. I served it with a garbanzo bean salad I threw together with diced red onion, quartered cherry tomatoes, salt, pepper, red wine vinegar and oil, and some fresh parsley. My picky roommate loved it!

Reviewed On: Mar. 30, 2009