The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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 Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: jun. 29, 2009
This was great! Even my 10 year old loved it.
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BEC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: jun. 9, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: may 19, 2009
This was great. Even my husband liked it and he always has meat for dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: may 14, 2009
Excellent! I added sliced, cooked chicken breast at the end and served with foccacia bread.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: may 12, 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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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: apr. 28, 2009
Loved it! The roasted veggies made this dish.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Irvine, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: apr. 1, 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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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: mar. 30, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: mar. 26, 2009
I liked it a lot.Yummy.I didn't put the asparagus in the dish and I also used some frozen beans.I also added Feta cheese since I didn't had romano cheese.Loved it and will do it agaim.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: mar. 25, 2009
This recipe is excellent! It taste like a restaurant recipe w/o all that sauce. Hubby rated this a 9 out of 10.
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Rae

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: mar. 10, 2009
This dish was just okay for me and my family which was disappointing b/c so many fresh vegetables were used. The italian seasonings, balsamic vinegar and lemon zest were a bit overpowering and seemed to compete with each other. Next time I will use roast the vegetables with salt and pepper only; use fresh lemon juice instead of the zest and I will reduce the balsamic in half. Having said that this is a very healthy dish. The roasted vegetables were very good. Will attempt again.
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Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
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Reviewed: feb. 18, 2009
Three stars as written, calling for balsamic vinegar, four stars leaving it out. Pasta primavera implies that fresh, spring vegetables are used--it doesn't really matter, specifically, what they are. I used what I had in the fridge--grape tomatoes, zucchini, red bell pepper, carrots and mushrooms. I sauteed the mushrooms with sliced shallots and fresh minced garlic in olive oil, then stirred in the roasted vegetables and pasta (I used linguine). Couldn't help myself, I had to add extra butter! The fresh basil and parsley, as well as a good Italian seasoning blend, really contribute a lot to this dish. Perfect with our roast chicken dinner.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: feb. 12, 2009
This is my favorite pasta recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: feb. 2, 2009
I made this exactly as stated, though I did need to cook the vegetables for 30 minutes for them to be tender. We thought it was good if not a little bland. I appreciate how healthy it is and really liked the lemon and balsamic vinegar flavors combined with the veggies, but it just needed a little something extra to really make it sing. As I was heating up the leftovers the following day, I saw that I had some low fat feta cheese sitting in the fridge looking lonely. Viola! Instant improvement.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: jan. 23, 2009
We really loved this dish! We used more of the veggies we love and less of the veggies we just like. Also, I switched up the leftovers with crumbled Feta Cheese and Kalamata Olives. Tasted great will make it again soon.
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Home Town: Detroit, Michigan, USA
Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: jan. 23, 2009
I used zucchini, red bell pepper, and tomato, since that's what I had on hand. I only used 1 teaspoon lemon zest, because I thought 2 would be too much, and 1 teaspoon was just right. The flavor is very tasty, like nothing I've ever had - the lemon shines through and is mellowed by the cheese. My veggies didn't roast very well, especially the zucchini - it's so difficult to not overcook them. I'll definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: jan. 6, 2009
I've been making this recipe for almost a year now and I love it. I add some diced chicken and increase the amount of the vinegar mixture. In the summer, when everything is in season, I make big batches of the veggies and lemon, vinegar, oil, seasonings and cheese and freeze them in quart size freezer bags. Then when it's cold outside I heat it up on the stove and add pasta. Sooo good.
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Cooking Level: Intermediate

Home Town: Marion, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: jan. 4, 2009
Great recipe! I used fettucini noodles and left out the cheese for a great vegan dish. I will definitely make this again. Thanks!
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Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: dec. 31, 2008
Superb! Add and subtract veggies you like. I added marinated artichokes and left out zucchini and squash. But I also added grilled chicken and toasted pine nuts! Delicious! Tons left for tomorrow, can't wait!
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Cooking Level: Beginning

Home Town: Plano, Texas, USA
Living In: Walnut Creek, California, USA

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