Reviewed: Mar. 15, 2012

Kind of bland, added red pepper flakes for some flavor

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Reviewer:

Inotiwin

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Hollywood, California, USA

Reviewed: Nov. 20, 2011

Absolutely delicious! Everything in this is healthy. I could not find papparadelle pasta so I just cooked whole wheat lasagne noodles and cut them in thirds but I'm sure fettuccine or linguini would have worked well. This is a must try if it is your first time having vegetarian.

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Reviewer:

YoungMama84

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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Jun. 21, 2011

Very good, fresh recipe. Made it to spec the first time minus the garbanzos, but next time I would recommend: cut out the beans, double or triple the basil, add some garlic, steam with chicken broth (alternatively just use diced chicken), and add some black and white pepper to the zucchini, then again with the green onions. Overall, works really well, and I'll certainly make it again!

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Reviewer:

hightouch

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Bloomington, Indiana, USA

Reviewed: Mar. 20, 2011

Added about 3 TBSP of pesto, 1/4 cup dried cranberries, 1/2 diced jalapeno, 2 green onions. Good, easy, & nutritious. Without additions, think this would have been rather bland.

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7 users found this review helpful

Reviewer:

Daymon

Reviewed: Oct. 30, 2010

Very good! I left out the extra pasta water, but it was plenty moist. We didn't have zucchini and can't eat cheese, so I left those out as well. It was very flavorful even with just salt, pepper and basil. I threw the pasta and veggies together and let them sit in a covered dish for 30 minutes while we went trick or treating and it was perfect when we got back, still warm and flavors well blended.

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10 users found this review helpful

Reviewer:

dpnw

Reviewed: Sep. 2, 2010

This was a very refreshing dish and my family loved it even with all the green veggies.

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8 users found this review helpful

Reviewer:

Monstrmomi

Cooking Level: Professional

Home Town: Shawnee, Oklahoma, USA

Living In: Nappanee, Indiana, USA

Reviewed: Nov. 12, 2009

I did not care for this recipe at all. The garbanzo beans smelled really awful and I had to extract all of them from the vegie mixture. Also the vegie mixture was pretty bland and dry. The noodles were good I couldn't get them to mix into the vegies so I kept them separate.

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11 users found this review helpful

Reviewer:

D French

Reviewed: Oct. 5, 2009

This was a very pretty dish. I really enjoyed the simplicity of the flavors. A little salt and pepper did wonders. I didn't add the broccoli (seemed like it had enough veggies) I also used dried basil and whole wheat pasta. Both seemed to work just fine. Definately a keeper!

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7 users found this review helpful

Reviewer:

sarah

Reviewed: Aug. 5, 2009

Good, not great. A little bland. We did try adding chicken broth instead of pasta water and some garlic, but still missing something...

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Reviewer:

VOXHUMANA

Reviewed: Jul. 28, 2009

I have to admit, I didn't know what pappardelle pasta was so I got the spiral kind. Now I know and I've tried it both ways. This recipe is great no matter what type of pasta you use. The feta really adds just the right finish. We will be making this a regular in our home.

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11 users found this review helpful