The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 12, 2009
This recipe was "ok" for me. I may not have used a good white wine for this particular pasta. I would not make it again.
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TJ
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 3, 2009
Something just didn't click here...I too love all the ingredients but they weren't working together. This TYPE of recipe is my ideal, but this exact combination didn't work for me. I made it for my son and I to eat (he's 6 but has a very sophisticated palate...for my 3-year-old, I just heated marinara to put on the noodles, I knew he'd never eat it). Anyway, my older son said early on he wasn't liking it, but I told him he had agreed to eat it and that was dinner. He ended up eating about 75% before pushing his plate away. That just about sums this dish up. Not sure if I'll eat the leftovers or not.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 21, 2009
It wasn't bad; it was edible but I will not make this again. I love all the ingredients in this recipe. I adore sun-dried tomatoes, artichokes, fresh tomatoes, and mushrooms. But together, they don't work. The artichokes impart a sour taste, and I think the sun-dried tomatoes are too intense, so the flavors clash. It's not bad, just kind of sour and bitter and bland at the same time. It reminds me of something you might throw together when you haven't planned dinner and you have all of the ingredients lying around, and it theoretically sounds really delicious, but in the end it doesn't really work. If you have no dinner planned and want something quick and you have the ingredients and no better options, you may wanna try this, but I wouldn't PLAN this as a dinner.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 22, 2009
Excellent. It was light but not bland at all. A great option for vegans or vegetarians as it's very hearty without any meat. I added some extra diced tomatoes and used rotini pasta -- I don't think the type of noodle would matter in this recipe. I prepped the sub-dried tomatoes, onions and olives is a food processor. Don't skip the white wine! It gives a savoryness to the dish that it would miss without it. Will DEFINITELY make again - it was so easy and yummy. Good job Carrie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 13, 2009
I liked it, but my kids didn't like the taste of sun-dried tomato too much... I might use it less and add some chicken the next time.
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Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 7, 2009
Very nice dish. Left out the olives and mushrooms(somebody dosn't like 'em)and added more garlic. Good flavors and i usually have ingredients on hand so i will be making again maybe with some left over rotissire chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 17, 2009
AWESOME! I have made this recipe over and over again and served it to friends as well. It's a big hit with everyone. The combined flavors make this dish to drool for and the colors make for a great presentation. I serve mine with chicken that I sautee in a pan with olive oil and a pat of butter, with a pinch of Thyme. I have yet to make it with dry white wine but sweet instead and I think it really brings out the flavors of all the other ingredients. Also, I use angel hair pasta instead which I find much lighter on the stomach than a heavier noodle...not to mention tasty. TRY IT! You won't be sorry. ENJOY!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 18, 2009
I'm a "recipe tweaker," but with the exception of swapping out bow tie pasta for fettuccine AND lightly sauteing the tomatoes along with rest of the dish there at the end, I've made this for two dinner parties and kept the recipe intact. It's marvelous --- flavorful, colorful, crowd-pleasing. And because it comes together fairly quickly, you don't have to spend your life in the kitchen and miss out on the party!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 29, 2009
Great
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2009
Very good! Next time I will double the wine & butter, there wasnt nearly enough sauce. I would love to try it with seared scallops, too! Very easy, tasty pasta dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2009
Great dish, very tasty! Perfect for making for dinner and then also for eating leftovers, which grow more flavorful after a day. I omitted the mushrooms for my first try but I may add them back in next time. I also added shrimp which I think was a good choice, though I may give chicken a try too! If you keep the heat low enough on the pan when sauteing the first few ingredients you definitely don't need 4 tbsp of butter. I got by with closer to 1.5 - 2. Also saved some calories by adding my own amount of cheese by sight rather than the full cup that the recipe called for. I added a dash of liquid from the artichokes and from the olives as well. Finally, I didn't add the fresh tomatoes at the end and I think it was just fine. I'll definitely be making this recipe again!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 9, 2009
We have tried this recipe with grilled chicken and with shrimp and it is excellent both ways! Another nice addition when doing it with chicken is chopped fresh avocado. We make this often for company and it is always met with rave reviews!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 16, 2008
May I say... interesting? I think this could be great. I followed the recipe exactly (except for leaving out the mushrooms and substituting egg noodles for fettuccine, as that's what I had), and it definitely has room for improvement. Next time, I will replace fresh tomatoes for the sun-dried, will add mozzarella to the sauce, and will leave out the parmesan. Thanks, but it needs adjusting.
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DBG

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 22, 2008
This was flavorful. However, my fiance who is a meat and potatoes kind of guy, did not like this at all.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 21, 2008
My son and I loved it. Brought some to work so my coworker could taste it. She loved it. My older son came by the next day to try it and it was gone. I doubled the veggies and garlic. Made with a pound of spaghetti. Will be making this again for sure. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 20, 2008
Made recipe as stated except I used a shell pasta and only half the amount of butter. It was excellent. Next time I will omit the butter and just use the oil from the sun-dried tomatoes to saute the onions, mushrooms and garlic.
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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 4.44 star rating.
Reviewed: Nov. 19, 2008
Awesome!!!A new found favorite.
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Cooking Level: Expert

Home Town: Deer Lodge, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 19, 2008
This was so good! Like restaurant quality and really easy to make. My husband who doesn't even like anything in the pasta was even a fan! My only variation from the recipe was using angel hair pasta. I did cook the sauce much longer than it called for in order for it to reduce and added grilled chicken. Other than that I followed the recipe exactly and it was great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 18, 2008
This turned out very good, my husband really liked it. Before I made it he said he didn't like sun dried tomatoes, but he ended up cleaning his plate. It is definitely very tasty and different and I found it a good way to use my leftover white wine from the weekend :)
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Cooking Level: Beginning

Home Town: Salem, Massachusetts, USA
Living In: North Grafton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 18, 2008
Loved it! Husband says it's a keeper. Made it with chicken but didn't need it--would taste great with just the artichokes and tomatoes. Used all the liquid from the artichokes and some but not all from the oil-packed tomatoes. Did add about three tablespoons of tomato paste that I happened to have in the fridge and simmered it for almost 15 minutes to get the sauce to thicken a bit. Also used Calamatta olives instead of regular black olives for more flavor. Also sprinkled a little feta cheese on top along with the parmesan. Delicious! Will make often! Thanks for sharing!
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