Reviewed: Dec. 6, 2011

I made this as directed, except I cut the zucchini by about half (I think the zucchinis I had must have been HUGE). We just weren't crazy about it. To quote my husband: "How is it that this soup has so much good stuff in it and no flavor?" It was edible and satisfying, but it didn't make anyone want to go back for seconds, and I took it out of my recipe box afterward.

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Reviewer:

Becca W.

Cooking Level: Beginning

Home Town: Cabot, Arkansas, USA

Living In: Jacksonville, Arkansas, USA

Reviewed: Jun. 27, 2011

I did this following the recipe, it was tasty but not exactly amazing. Good side to it was that it is easy to prepare.

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Reviewer:

illihc

Reviewed: Apr. 8, 2010

This recipe is quick and tasty. I added in a can of diced tomatoes, more zucchini and only used half the corn called for. It turned out great.

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Reviewer:

kelsnaaron

Reviewed: Jan. 11, 2010

This was ok but I didn't particulary care for the taste of the sauce.

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Reviewer:

Aunt Ree

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

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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Reviewer:

sarah

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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Reviewer:

JH87

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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