Reviewed: Oct. 15, 2009

yummy! I also added a few small ripened Romas and it turned out beautifully. thanks for sharing - now I know what to do with my countless green tomatoes!

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Sheryl

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Reviewed: Aug. 29, 2008

I did not care for this pasta dish. Sorry but will not make again.

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Nov. 10, 2007

I also threw in some leeks, garlic and Japanese eggplant from our garden. I tossed it all with a little sesame oil and soy sauce and a few shavings of chipotle cheddar cheese. Yummy!

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MHOEFFER

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Reviewed: Jul. 7, 2007

I added 3 cloves of garlic, a chicken buillion cube and pesto, for the finish, sprinkled some grated parmesan cheese. It was so good. I think I would try this adding shrimp and clam sauce in a place of chicken buillon next time.

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karatebartender

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Reviewed: Nov. 10, 2006

This was a unique blend of flavors, and I would probably make it again if I had more green tomatoes I needed to use. For the leftovers, I added some garlic salt, goat cheese, and a dash of balsamic vinegar for a little more flavor. This made a very affordable main dish!

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KIMBERLY KAY

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Reviewed: Oct. 29, 2004

mmmmmm. This was very good. I added garlic with the tomatoes because it seemed like it needed it. I also added a little cajun seasoning for some spunk. I would definately try this. It's a great way to use green tomatoes!

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PENNYTOMLINSON

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Oct. 7, 2001

a great recipe to use green tomatoes! Thanks a lot! I would have thrown them away without this great idea!

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PSTERKER

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Reviewed: Oct. 7, 2001

I served this one night when my mother was over for dinner; actually it was she who found and suggested the recipe. She enjoyed it, but I did not like it at all. I found the tomatoes very sour/bitter. I liked the pasta and cheese part though.

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