With some "adjustments" this recipe was absolutly wonderful and I intend on making this again..and again...What is great about it is you could serve as is..or even add some cut up marinated chicken breasts, or some shrimp into the mix. This time I added a pound of medium sized shrimp..next time, I think I may try some chicken. I also love the fact that this can be eaten cold or hot! Now for the "adjustments" I didn't use a red onion, only because I am not too fond of them, so I used a yellow onion instead, and the whole thing, not just 1/2. I also used a whole red pepper instead of 1/2 and a few more mushrooms than that what was called for. **A note for next time though....the recommened amount of veggies and pasta ratio seemed to be a little off..A 1 lb box of bow tie pasta makes a lot. I think next time I will add 2 zucchini and 2 squash instead of 1 each, and a lot more mushrooms (we just love mushrooms), along with the whole onion and the whole red pepper..Maybe even a whole yellow pepper added to the mix would be nice. I also wonder how this would taste using a can or two of rotelle tomatoes (chopped tomatoes with green chilis) instead of the cut up roma tomatoes....Might give it a nice "bite"

As is, this recipe isn't good--there's no sauce and no flavor. To make this recipe AMAZING, double all the ingredients (other than the pasta) and add a chicken bullion cube. When adding the olive oil, add a few tablespoons of tomato paste and let the sauce come to a boil before adding the pasta. I've even added a litte heavy cream to the sauce and it's great that way too.

Loved the basic recipe but made a few changes for my preference and convenience. Used angel hair, dried basil instead of fresh, and cooked all the tomatoes, rather than reserving any for the top. I also increased the amount of mushrooms, and used two zucchini squashes instead of one zucchini and one yellow squash because that's what was available at my grocery store. This is one of the healthiest recipes I've ever made at this site.

This pasta dish was easy to make and full of flavor! I served it to a dinner party of 6 and it was a huge hit with them! I would suggest it to anyone who wants a quick and easy pasta dish to make.

I made this recipe mainly because it was a very healthy recipe. I figured it would be kind of bland but I was so wrong. I doubled the mushrooms from 1/2c. to a full cup next time I'll probably add 2c. because they tasted so good in this and there were not nearly enough. I will also add an extra zucchini. This was so wholesome and yummy!

This was a fantastic recipe! I loved how healthy it all was and how the flavor of the veggies really came out. I added more cheese and salt than the recipe called for because it was kind of bland the first time I tried it, but otherwise, this is really great recipe that uses low-cost veggies and didn't take that long to make. Def. try again!

Delicious!! I used 3 zucchinis, no summer squash, no pepper and dried basil and oregano and it was wonderful!!! I cooked my veggies in a cast iron skillet and added a sprinkling of mozzerella cheese with the Parm! Everyone loved it!

Really quite nice. You can also cut back on the oil, just 2 tablespoons of good quality extra virgin in the end is fine. And I used dry basil too which was still fine. Really yummy! I'll certainly make it again.

This was pretty good. The only thing I did differently was to use canned diced tomatoes, and I used some of the juice plus a little chicken stock to make it a tad more moist. This would be excellent with chicken or even just some crumbled bacon. Thanks!

A great light dish that makes you feel healthy and like you are not spending a lot of calories. My 15 year old brother said he would have liked it with marinara sauce but wasn't a big fan. But the adults loved it.