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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Savitri

Cooking Level: Expert

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Reviewed: Mar. 24, 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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jess1984

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Reviewed: Mar. 22, 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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Reviewed: Mar. 3, 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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Nicole

Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

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Reviewed: Feb. 13, 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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 8, 2009

This is my favorite pasta recipe!

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penny99

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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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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Jan. 22, 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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Kris

Cooking Level: Intermediate

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Reviewed: Jan. 19, 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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Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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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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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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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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emanders

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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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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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Dec. 16, 2008

Wow! This is a basic blueprint for a very flexible recipe. I use whatever vegetables I have on hand or are in season - I especially love broccoli and sweet onions. I also sprinkle with a few toasted pine nuts to send this over the top. Very family friendly vegetarian dish, as well.

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MAGDIEGO

Cooking Level: Expert

Living In: Carlsbad, California, USA

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Reviewed: Nov. 23, 2008

I followed the recipe exactly, and the pasta was pretty good. I would probably cut down on the olive oil next time, since it was a little greasy. The aroma of the roasted vegetables was great, though!

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KATIETIERNEY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Chaska, Minnesota, USA

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Reviewed: Nov. 21, 2008

Good spring dish. takes some work to prepare. Leftovers heat up nicely in microwave.

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Vadie

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Reviewed: Sep. 16, 2008

If you're looking for some meat to add to this recipe, add shrimp. I usually make something like this with red wine, sugar, vingar and italian seasonings to cook the shrimp in and then add the onions and garlic while the other veggies are roasting. I did not try it with basalmic vingar but am guessing it would be equally as tasty! Also do try with mushrooms and red pepper flakes added, definitely added some awesome flavor.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 19, 2008

This was good and healthy, but the flavor is somewhat lacking. I will definitely use this process again for a healthier pasta dish, but I will be changing up the ingredients for the sauce.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 17, 2008

yummmmm.

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TARABUEHNER

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Reviewed: Jul. 30, 2008

I liked this recipe; my husband, a little less so - because he doesn't care for pasta. It took me a while to make, and, to tell the truth, I was expecting the flavor to have more pizzaz. I made the recipe as written except for the following: I used 16 oz. of pasta (because that's the box size I had), 1/2 an onion (because 1/4 of an onion sounded like too little), no parsley (because I had no fresh parsley), 1 large coarsely chopped tomato (because I had no grape tomatoes), and Parmesan cheese (because I had no Romano cheese). The part of this recipe I liked the best was roasting the vegetables in the oven. What a great way to prepare summer veggies - even apart from this recipe!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 2, 2008

I feel like I did something wrong, because I definitely would NOT rate this 5 stars and it has already gotten such great ratings. It just was not my cup of tea. It was very vinegary and the pasta was actually purple - not very pretty looking. It was a LOT of prep to end up being disappointed, so I probably wouldn't make again. My husband and son did seem to enjoy though. We're having again tonight since it made so much.

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