Reviewed: Mar. 23, 2013

Agree with others this recipe needed a bit of a nudge; but there is beauty in simplicity. I think the flavor hinges on the quality of ingredients used. Specifically, the quality of the parmesan. Did not have basil, so used oregano (sparingly). Sauted the garlic, added some white wine once the cheese sauce was added to the garlic, then the pasta. Also, cooked the pasta in boiling water with a few chicken boullion cubes added. Used that to add to the sauce. Also, used a bit more pepper. Next time, will saute shallots and garlic.

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Reviewer:

emilyv

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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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Reviewer:

Donna T

Reviewed: Aug. 7, 2011

Sounds delicious, but was very bland.

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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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2 users found this review helpful

Reviewer:

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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Reviewer:

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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10 users found this review helpful