Reviewed: Oct. 3, 2009

I loved this one! It is so refreshing to eat a dish with fresh vegetables. I had never had pasta primavera with a creme-like sauce and now, I don't think I will again. I'm holding on to this wonderful recipe although I might tone down the lemon juice a bit for next time, as my husband was puckering just a tad. :-D

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Madame.D

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This was fairly good, but it was lacking flavor to us. It was light which is good, but maybe a little too light. I would make it again, but i'd try to flavor it up a little more.

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Shae

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Reviewed: Sep. 26, 2009

Nice starting point.

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rayandshy

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Complex, yet subtle! My wife and I loved this exotic tasting dish. Would be great for potluck dinner, cookout, too. Use whatever veggies you have. I used fresh, in-season tomatoes, bathed with the dressing/seasoning mixture but added toward end to the pasta/balsamic mixture for heating. The wine recommendation of Sauvignon Blanc was exellent!

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Ken

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Reviewed: Aug. 30, 2009

This is a wonderful dish! I used a whole eggplant, cubed, a pound of asparagus, and 2 yellow squash. I cooked 2 chicken breasts, cubed, in the pan with the garlic (didn't have onion), and the dish was very healthy but hearty.

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jerseygirl

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

What a versatile recipe. Roasting the veggies with herbs, EVOO and balsamic vinegar & lemon was a wonderful, and different approach to this meal. Whatever vegetables you have will be fine! We all need more meatless vegetable meals. Will make again. Thanks Amanda!

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quiltersammy

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Reviewed: Aug. 11, 2009

Everyone liked this - even my 6 year olds. I added shrimp to it and put some feta on the adults' dishes. We loved it. Alot of prep work but all the ingredients are pretty much always on hand so it's convenient. Yummy!

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: Aug. 2, 2009

This was okay, nothing special.

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Ellen Pfeiffer

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Reviewed: Jul. 27, 2009

We loved this dish. I took the advice of another reviewer and omitted the balsamic vinegar. One can add/subtract vegetables based on taste - we used broccoli instead of green beans. Really liked it!

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RTTB

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

excellent recipe,will make this again!

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seeuday

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Reviewed: Jul. 19, 2009

excellent recipe, very easy to make and really tasty. Add some grilled chicken and you have a complete meal!

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cookswithkids

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Reviewed: Jul. 2, 2009

Very flexible recipe- I made so many substitutions that I'm not sure I should really review this- but it tasted great and was easy. (I added a ton of cheese and left out half the veggies, I didn't have them).

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Jun. 27, 2009

This was great! Even my 10 year old loved it.

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BEC

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Reviewed: Jun. 8, 2009

I made a few changes I won't enumerate here; the point is, roasting the veggies makes this a really special dish! I loved the balsamic vinegar but my husband hated it, so next time I will probably serve it on the side.

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Cookie Jar Mommy

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Reviewed: May 18, 2009

This was great. Even my husband liked it and he always has meat for dinner.

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lgilli

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Reviewed: May 13, 2009

Excellent! I added sliced, cooked chicken breast at the end and served with foccacia bread.

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tynesjl

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 10, 2009

This was the exact recipe my son was looking for for his catering of a dinner for a client. Turned out just the way he needed it to be. Thanks.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 28, 2009

Loved it! The roasted veggies made this dish.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 31, 2009

Super fresh and healthy dish. We enjoyed it; I'm giving it 3 stars only because vegetarian isn't really my thing. But if I need a veggie dish to serve to company, this is the ticket.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Mar. 26, 2009

This is a fantastic recipe. Easy to make with a beautiful presentation. I skipped the lemon rind and the lemon juice because I didn't have them, and I substituted cilantro for parsley (didn't have parsley either). I know cilantro isn't typical Italian but it turned out great. I imagine you could pretty much use whatever you have in the house and this recipe would work.

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