Reviewed: May 24, 2012

Very Tasty!

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Reviewer:

Miss T

Reviewed: Apr. 26, 2012

I agree, this is a great baseline for a fresh summer pasta! I used 1/3 box of the wheat penne instead of the entire thing. I also did not want to change up the vegies as I wanted a clean fresh simple pasta, but I did double it. I used Roma tomatoes instead of Sundried. I also sauted the garlic in olive oil with parsley.. threw in the vegies, then added minced onion, and itialian seasoning. I put that mixture aside when I felt it was ready, and took my cooked pasta and sauted it on the skillet with some olive oil and garlic powder to get it a little crisp and absorb some flavor so it was not so bland as it is wheat pasta. Mixed it all together, added crushed red pepper and fresh parmesan shavings and it was delish! :)

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Reviewer:

MshhhL

Living In: Irvine, California, USA

Reviewed: Feb. 4, 2012

great recipe, like some others, i reduced the olive oil, and added 1/2 cup dry white wine and reduced prior to adding into the pasta. I also used whole grain pasta. Topped with shredded mozzarella. Delicious, thank you.

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Reviewer:

tony

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 15, 2012

A very familiar, "everyday" dish for me - couldn't live without it! But I've never tried it with sun-dried tomatoes. Not sure I'm a fan of that addition.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 4, 2012

Left out the sun-dried tomatoes and used a diferent shaped pasta than penne. Perfect side dish.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

Penne turned out delicious. I received so many praises. I changed it a bit by using fresh parsley sautéed with the garlic and when completed, added fresh basil. I also used less pasta-12 oz as suggested in other reviews. I will make it again!

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Reviewer:

designladycc

Reviewed: Sep. 8, 2011

Very quick and easy. I added onion with the garlic

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Reviewer:

pmpuskar

Reviewed: Jul. 24, 2011

Was lacking as is; I felt it needed more oomph. I will make again, but I will add butter, basil and more garlic and Parmesan.

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jul. 15, 2011

I used rotini pasta, which I think holds flavor better, and the recipe turned out perfectly. The crushed red pepper may need to be increased (as in my case) or decreased according to personal preference.

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