Reviewed: May 18, 2012

very good recipe-I added extra lemon per other reviews and left out chicken since I was serving with chicken cutlets_would definitely make again!

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Reviewer:

mlchernow

Reviewed: May 16, 2012

Great recipe to use leftover veggies! Increased the amount of lemon zest (1 tbps) as per other suggestions as well as sundried tomatoes. Modified the sauce to use milk (did not have sour cream). Omitted the chicken to make a vegetarian version. It turned out great, the lemon zest gives it a nice zing! I especially like how quick and easy it was to make. Will definitely play around with this recipe again in the future. If you plan to refrigerate the leftovers, store and reheat the pasta and the sauce separately and toss just before serving. Otherwise, the pasta will absorb all the liquid.

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Reviewer:

KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: May 10, 2012

This was a very good recipe, and very versatile. You can essentially use any fresh vegetables you have on hand. I used shrimp in my version instead of chicken, and the family loved it! One thing I would do next time is use fresh basil instead of the dried thyme. I think it would lend a better "primavera" flavor to the dish.

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Reviewer:

wyldfan

Cooking Level: Expert

Living In: Kent, Washington, USA

Reviewed: Aug. 19, 2011

this was absolutly delicious!!! i made this for my family and they couldnt get enough of it i had to make it again so they could eat it the next day. i did add little salad shrimps and more lemon zest and it was absolutly delicious!!!

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Reviewer:

Strawberry

Reviewed: Nov. 4, 2006

This was easy to prepare. I didn't use the red pepper at the start. I had some frozen peas, corn & pepper packets that I used in it instead. Worked ok. But the lemon wasn't very strong. Will use more next time. Was pretty good overall & nice for a change.

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