Reviewed: Aug. 24, 2008

Good! Great way to use up zucchini from the garden. I used Madeira wine as another reveiwer suggested and it was very good. Easy and quick! Thanks.

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Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jul. 5, 2008

I thought this was ok. My husband really disliked it. Came out very watery. Might have to cook the mushrooms longer to evaporate all the water they emit. Just not for us, so I will not be making again.

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sarah

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Reviewed: Jun. 29, 2008

Awesome. I switched the red wine for chicken broth because I had everything else in the house already and didnt want to go out to get wine. I left the zucchini quite large though, and diced the mushrooms. All in all. quite delicious.

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JH87

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Reviewed: Jun. 25, 2008

This was OK, but not quite as good as it sounded. I used whole-wheat rotini, because I thought the chunky veggies would mix better with a thicker pasta. I eat tons of veg, but I didn’t think they went well with the heavier flavors of the red wine and marinara (I used homemade, “imported” from our favorite Jersey deli). I think this would be better as a primavera, with the veggies, olive oil, lots of garlic, fresh herbs, and Parm/reggiano cheese. I also didn’t really care for the corn in this Corny Spaghetti; it reminded me of Hamburger Helper casseroles I had as a kid. Thanks, anyway.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 6, 2008

Very good. Left out the mushrooms because we don't care for them.I bet it would be even better with sliced chicken in it.

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chicklet

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

Very good. I did add red pepper flakes. Thank you!

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Ginny

Cooking Level: Intermediate

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Reviewed: May 15, 2007

I used this recipe as a base and made changes with what I had on hand... tasted great. I used chopped frozen veggies (zuchinni, bell pepper, onion) and frozen corn. Did not use wine or mushroooms. I added a bit of cumin and garlic powder along with a can of black beans. Will make again.

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Lesley

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2006

Thanks for the wonderful recipe! This dish was very tasty and extremely quick to prepare. The only changes I made were based on a difference of what I had on hand. I used wheat spaghetti instead of angel hair and I used alcohol-free red wine. The whole family loved the taste and it was a great way to get those veggies in as well. Paired with a nice salad and a slice of Italian bread and you have a perfect meal.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

I think that it was good, but the could of used thikcer noodles.

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Spot

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Reviewed: May 17, 2002

I like this recipe, however, I added shelled Pecans and omited the mushrooms, and I used tomato sauce for the sauce, I also added more vegies, and it turned out great

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CAMRAH

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Reviewed: May 7, 2002

Surprisingly good, and very easy! I had about 2/3 of a cucumber and Madeira wine in my kitchen, so I substituted those for the zucchini and red wine. Madeira has a nice, sweet flavor that I like to use in pasta sauces, and it complemented the sweentess of the corn very well. My 2 1/2 year old daughter liked it too, but she loves pasta, so that's a given!

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