Reviewed: Feb. 14, 2012

This was a unique and yummy dish. I changed a few things; I used fresh broccoli and chard instead of spinach. I also tripled the garlic and doubled the lemon juice. My feta was moist, but worked well in the recipe. I wasn't sure when to add the broccoli, so I waited to add it until the end, when I added the pasta. Next time I may add it sooner o that it soaks up more wine flavor. I also added Parmesan and more salt and black pepper. It was very good and pretty easy to make. My family liked and I will make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LOLLYLOLLYLEE

Reviewed: Mar. 21, 2011

Very tasty, fresh pasta dish. I made it exactly as written.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ohliz

Reviewed: Feb. 25, 2011

Superfoods, unite! Great pasta dish with or without the broccoli (ate most of the roasted fresh broccoli as it came out of the oven -- it's that inviting). Nutrient rich as well as flavorful, this dish is delectable even at room temperature. I *will* make this often -- it's fantastic!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Nicolette

Reviewed: Jan. 13, 2011

We eat a lot of pasta, but this might be the best pasta dish I have ever made!! It was delicious as is. I wasn't sure about the lemon, but all the flavors combined to make a very tasty sauce. The roasted broccoli was awesome - I will make it this way just as a side from now on. The only thing I might change would be to add chicken or shrimp for more protein and to use a little less pasta. I like more topping vs. pasta ratio. Even my pickiest eater cleaner her plate. I highly recommend this recipe - it is a keeper!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cook4fun

Reviewed: May 6, 2010

I made this this exactly as the recipe said except that I didn't have any spinach so I blew that off. It was great. Love the spicy flavor of the red pepper. Tastes like something you'd order in a nice restaurant....I'll make this again for sure.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Margaret

Cooking Level: Expert

Reviewed: Dec. 20, 2009

Usually I find that recipes provide more than the suggested number of servings, but I halved this recipe and it only made 3 servings. I will admit, though, that I served generous portions because this was so good! I used a different shape pasta because I had no linguini, I used fresh tomatoes rather than canned, and I omitted the pine nuts because they are so expensive in my area ... but still, this was fabulous. This will go on my regular rotation of meals, because it was easy to make. I love the flavor of the flash-blasted broccoli - I'm going to cook it that way next week to go on a veggie pizza.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Weezie

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

Reviewed: Nov. 21, 2008

This was great! "Flash blasting" the broccoli gives it a great flavor. Worth the extra work and time

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Aduttenhoffer

Reviewed: May 28, 2008

Great flavors, but does not make enough sauce (well, I think it's just enough, but hubby likes saucy pasta). I added grilled chicken breast to the leftovers. Loved the broccoli (used fresh since it's always available at reasonable price in CA). Substituted slivered almonds for pine nuts--cheaper. It's not really a lowfat recipe, but very healthful, esp. if using whole wheat pasta. Will make this again, adding more wine and probably double the vegetables.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Feb. 13, 2008

This is pretty darn good and healthy! Made the sauce ealier in the day. Then made the pasta. Added it all to casserole dish with a little veggie broth and a sprinkle of cheese. Heated in oven at 350 till warmed through! We loved it this way! Thanks for the sauce recpipe. Yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MATTSBELLY

Cooking Level: Intermediate

Reviewed: Feb. 13, 2008

Excellent.... careful not to cook the sauce too long as it will dry out but some pasta water fixes that easily. I used gorgonzola instead as it was what I had on hand and loved it. Next time, I will add some fresh basil as well!

Was this review helpful? [ YES ]
4 users found this review helpful