The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 30, 2008
Good! A very nice healthy dish. Would be good for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 27, 2008
Loved the fact that it could easily be gluten-free and dairy-free. We left out the parmesan and added back in some of the cooking water. Yum even without the cheese! I used the fresh and frozen veggies I had available. Chopping the zucchini, carrot, and squash took literally minutes with the shredding blade of my food processor. They looked julienned. I added frozen green beans and broccoli and used dried herbs because that's what I had tonight. I even left out the onion and substituted garlic powder, because we're a few days away from our big grocery run. Still very, very good!
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Cooking Level: Expert

Living In: Antelope Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 26, 2008
Very good recipe. I used what I had on hand: frozen hericots vert, frozen peas, frozen corn, a half a red pepper, half a yellow pepper and a whole pint of tomatos. I finished the dish off with about a tablespoon of butter because it needed a bit of fat. Otherwise, it was delish. Also was great cold as a pasta salad when I added some crumbled feta. This is a definate "keeper" recipe.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Falls Church, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 23, 2008
Very tasty! I added mushrooms and didn't add the carrots and tomatoes. There was so much flavor and the smell while the vegetables were roasting was to die for.
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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 13, 2008
Exceptional...and easy! Didn't have any asparagus, but threw some fresh spinich in just before serving. The balsamic vinegar really added wonderful flavor!
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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: May 16, 2008
This has become one of our family favorites! I have also used leeks, mushrooms, broccoli, when I have them on hand. Chopped spinach can be added to the pan right before the chopped basil for some extra nutrients. The butter can be omitted for an even lighter taste. Wonderful dish! Remember to pass the salt, pepper and cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 27, 2008
As a vegetarian, I adore this recipe! It combines healthy, hearty veggies with new flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 19, 2008
I was searching for a vegggie/pasta recipe for my vegetarian daughter when I stumbled on this one. So good - we all enjoyed it. WONDERFUL flavor and even better the next day. A no guilt, satisfying and healthy recipe. I made no adjustments to the recipe. It didn't require any.
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Cooking Level: Intermediate

Living In: Baldwinsville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 7, 2008
wow! what a lovely way to celebrate spring's return. this was delicious and made my veggie hungry husband purr! my only change was to added mushrooms (cooked with onions) and artichoke hearts (roasted with other veggies) to the basic recipe. we will be enjoying these wonderful fresh flavors often!
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Cooking Level: Expert

Home Town: Charlotte, Michigan, USA
Living In: Jackson, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 31, 2008
This was really tasty - I loved the fact that the veggies were roasted in the oven. I did not have fresh herbs on hand so I used only dried. I am sure the fresh basil would have given it a different flavor. I was very satsified for a easy healhy meal in just 30 minutes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 22, 2008
This was OK in my book. I think I may have left the veggies in the oven too long. They turned out a bit mushy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2008
This was a great recipe. I roasted cauliflower, broccoli, carrots and onions in the oven with lots of olive oil. It was quick and delicious and I will be making this again! You really can use any veggies you have on hand!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 15, 2008
Very good! I didn't have any asparagus, so I used extra green beans and tomato. Other than that, I followed the recipe exactly and it turned out perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 23, 2008
I really liked this. My husband thinks it's better when served warm. (We made a batch and took it to a friend's house the next day, so it had been in the fridge overnight.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 9, 2008
This was so delicious. The flavor was just awesome and it was really easy. I don't think it even took an hour to make. I added broccoli with the roasted veggies and sauteed some mushrooms along with the garlic and onion. You could just about use any veggies you wanted with this. I think next time I'll make less pasta, as it seemed to absorb most of the vinegar, or try tossing the vinegar with the veggies before adding to the pasta. I give it 18 stars. Thanks for the great recipe!
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Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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Reviewed: Dec. 10, 2007
DELICIOUS! Thanks for the great recipe. I prepared the recipe exactly as stated. The pasta is very flavorful, a great vegetarian meal. This will become a regular meal in my home.
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Photo by Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 1, 2007
I make this for my 12-year-old picky eater. He loves pasta and veggies, but hates sauces. He asks for this all the time -- he really likes the roasted vegetables -- and I just make it with whatever I have on hand. Works out every time!
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Olathe, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2007
I am a college student that is trying to eat healthy, so this recipe was perfect. However, make sure you have a fan on in the kitchen when you take the roasted veggies out of the oven, because the burnt lemon sauce set off our fire alarm. I rated it a four instead of five because it was labor heavy and took a lot of different bowls and pans, which meant a lot of dishes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 6, 2007
This get five stars for health and piling on the veggies, but only four for flavor. I found it a bit dry and boring.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 2, 2007
Delicious! My husband liked it too! I decreased the vinegar just a little, because we are not vinegar people, and I doubled the tomato. Next time I will try mushrooms and add a little more cheese. LOVE IT!
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Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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