The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 9, 2009
This needs salt and freshly ground pepper, and make sure to use plenty of garlic. I also like it with chopped onion and use a combination of mozzarella and parmesan. My family prefers a combination of canned diced tomatoes and fresh so that there's a bit of juice to help keep the pasta moist. Fresh basil is a must. Using 1 summer squash and 1 zucchini adds color. Good recipe!
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ARJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 11, 2009
It's only 4-stars if you use dried basil (I've made it both ways). My husband loves it even when I only use dried basil, but I find it a little bland then. It's delicious and healthy and a regular at my house now.
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 10, 2009
This turned out great. After reading some of the reviews below, I decided to use canned diced tomatoes instead of fresh (seemed like the people who used canned were happy with their decision). Fresh basil is key, don't use dried. Other than that, i would describe this as a simple & healthy, but tasty dish. I served it up with home-made bread and a salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 9, 2009
So easy, and SOOOOOO yummy. We have added italian sausage, chicken, mushrooms, asparagus.... whatever we have on hand. There are so many ways to change it up, but keep it easy and good. I also use canned diced tomatoes. Thank you for this great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 2, 2009
This was a fabulous recipe for a light, summertime pasta dish using fresh zucchini, roma tomatoes, grated parm cheese. I had added a Italian seasoned chicken breast on top.
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Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 21, 2009
This was just OK. As others stated, it was a little too bland. I used eggplant instead of zucchini because that is what I had on hand. Not sure how to make this better without completely changing the recipe.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 17, 2009
I used the base recipe and added ingredients from the suggestions ... I used whole wheat pasta and added cut chicken breast ... loved the flavor from the mexican style canned tomotoes using more than what was noted to give more sauce ... made a great one course dinner with salad .. will make it again and again I am sure!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 23, 2009
excellent, I used whole wheat noodles. I will make this again. thank you
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 23, 2009
Very good! This is still my favorite pasta dish to go with chicken parmisian.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 8, 2009
This was a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 12, 2008
We LOVED this (with changes)!! Even my 6 & 1 yr olds loved it! This is what I did: I heated up about 2-3 Tbs of butter and about a Tbs of Olive Oil, sauteed maybe 1/3 of an onion and a tsp and a half of jarred garlic. Then threw in one sliced zucchini for a few minutes. Salt & pepper to taste. Then threw in 2/3 of a sliced red pepper and a small bit of yellow pepper (just used what all I had on hand), cooked for a minute or two. Threw in about 1/3 of an 8 oz. package of sliced mushrooms, shredded 2/3 of another zucchini into it (per other reviews), and poured in a can of Italian Styled stewed tomatoes (undrained). I had leftover rotisserie chicken on hand, so I shredded that into it as well. I then sprinkled a bunch of dried basil into it, maybe 1-2 Tbs or so, then threw in a pile of angel hair spaghetti. I was careful not to put too much pasta in, based on the other reviews. I served it up with shredded mozzarella cheese on top. It was yummy!!! I'm sorry to those of you who hate reviewers who change the recipe, but I think that is what this site is for, to find recipes that fit your own taste and this meal definitely did that!! I love the idea that I could throw in what I want and it will still taste great! I plan to make this in bulk next time so I can freeze a bunch of it for another meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 9, 2008
Great way to mix up typical pasta and sauce. I did change it up based on what i had. I used wild rice instead of pasta because i had it left over from earlier in the week. Otherwise, i kept things the same. I do plan on making this again with pasta like its supposed to be made!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 1, 2008
This a a great jump off recipe....to get the best results from all your efforts, use fresh EVERYTHING! basil, garlic, roma tomatoes and freshly grated cheeses.... go to the Cheese shop in your store...use somedry the rest (simply place on a clean plate for a few hours to a day....pack into sterile jars....) or use a dehydrator...a great investment....the whole concept of most vegetarian fare is the freshest most wholesome ingredients will yield the freshest, most nutritious meal.Buy ORGANIC whenever possible and make a double recipe, freeze and enjoy!
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Cooking Level: Professional

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 1, 2008
This is an awesome recipe, I loved it - thanks! My sister is a vegan and I find it super-hard to cook for her, but I made this for her and left out the mozzarella and it was just as tasty (although I do use it when I make it for myself). Thanks again, great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 28, 2008
Super easy and versatile. I upped the garlic, added onion, a splash of balsamic vinegar and Shiraz. Used parmesan cheese instead of mozzarella for more of a kick.
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 20, 2008
Very hard to get down, unfortunately. I give it 2 stars though because I may try it again with 3 times as much garlic or something. Definitely needs something else for some flavor.
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Cooking Level: Expert

Home Town: Morgan Hill, California, USA
Living In: Santa Clara, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 19, 2008
This is a great base recipe! I used zucchini and yellow squash, omitted the tomatoes, and used grated parmesan cheese instead of mozzarella, and it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 27, 2008
Love this dish!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 8, 2008
A wonderful, easy dish that is perfect for a side dish for mea eaters, and a main for us veggies. I used a combo of red and yellow tomatoes to make it even prettier. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 4, 2008
We really liked this recipe. I doubled the recipe, using 5 large roma tomatoes, three small zucchini, and added sliced mushrooms as others suggested. I would have liked a few more veggies for more nutrients, but still really enjoyed. I think adding sliced Vidalia onions to the saute would be great!
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Cooking Level: Intermediate

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