Reviewed: Jan. 19, 2012

Based on reviews, I made the following modifications: zested 2 lemons, reserved lemon juice and mixed with 1/3 pasta water, and instead of basil (did not have any), used 2 Tablespoons of pesto. I used the lemon juice/pasta water mixture to thin as desired. A stronger lemon flavor came through and the pesto added more body. I would also try using Asparagus next time too.

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Donna T

Reviewed: Aug. 7, 2011

Sounds delicious, but was very bland.

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martha

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Petaluma, California, USA

Reviewed: Mar. 21, 2011

It was a little bland.

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DebbieT.

Reviewed: Nov. 6, 2010

I just made the pasta--no veggies. The texture wasn't very good, and the flavor not quite there. I was expecting more lemon flavor, less ricotta flavor/texture of the sauce.

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littlerockflower

Cooking Level: Intermediate

Reviewed: Oct. 20, 2010

I enjoyed making and eating this dish. I gathered every ingredient required, except for the mascarpone cheese. For that, I found a substitute using 4 oz. cream cheese, 3 T sour cream and 2 T heavy whipping cream. Also, I did not use the pasta cooking water in the sauce; I used just plain water instead. This recipe made a huge batch of pasta, so I froze some of it. I've since eaten the frozen leftovers, and they cooked up well in a little bit of milk.

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Sister Mary Catherine

Living In: Houston, Texas, USA

Reviewed: Sep. 8, 2010

I thought this recipe was flat. It needs more flavor. I added goat cheese as a garnish, which helped.

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sks

Reviewed: Sep. 7, 2010

Pretty good. I love zucchini and pasta and together, yum! It has a nice simple taste and not too cheesy. Thanks

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newmanclan3

Cooking Level: Intermediate

Reviewed: Sep. 3, 2010

I wanted to give this a great rating because it sounded good but it really lacked something. After making it according to directions it tasted very bland. I added a pinch of nutmeg and some steamed broccoli. It helped a bit but it was still very bland. Sorry.

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Gert S

Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

I used lemon pepper & lemon juice in place of the lemon zest. I also added 1/2 red bell pepper & onion, 1 shallot, 1 tablespoon red pepper flakes & hint of lemon pepper in the veggie saute. The cheese sauce was way to thick so I added 1/4 cup of hot water to the mixture before blending it with the pasta. I also used 1/2 the box of pasta and sprinkled it with olive oil & s&p before blending everything together. It was very enjoyable!!

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Reviewer:

deanna

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Aug. 28, 2010

Just finished eating this - delightful, fresh, summer pasta dish. Easy to make and quick. It lacked a little something however - not sure what. Will make this again as it was a lovely change to my pasta recipes. Thanks for sharing!

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