Reviewed: Aug. 16, 2007

Really good.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 6, 2007

This recipe is delicious. It takes a bit of chopping, but it is more than worth the time. This is one of my favorite things to cook for dinner in the summer.

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Rachael

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Reviewed: Jul. 26, 2007

I used all the fresh veggies from our garden in this and it was fantastic. Doesn't matter if you don't have all the ones listed, I only used 4 or 5 different ones and I used different peppers and it was still a bit hit. Deinitely saving this one!

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SAHARA74

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jul. 10, 2007

Added chicken (which I marinated in some spices and balsamic vinegar) and switched up the veggies according to what I had on hand. It was good....however I found it better after it sat awhile in the fridge and was tossed with some parmesan cheese. I only wish I had a garden so I could make this one cheaply and on a regular basis. Thanks!!

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Chikee

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2007

I really enjoyed this. As with others, I used what was in the kitchen. In fact, I thawed some frozen veggies, squeezed out excess water then roasted as directed. I also used whole wheat pasta instead of linguine. I found that I needed to use extra olive oil, though. Maybe it was b/c of using the different pasta. Great recipe! My 4.5 year old even ate it!

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rockytopgirl

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Reviewed: Apr. 14, 2007

Yummy! I pretty much followed the recipe. Except (and don't we all do this?). I used more veggies than called for, the same kinds, just more of them. I also added about 2 T of pinenuts just because that sounded good, and I wanted the extra protein. I used whole wheat pasta for extra fiber. The primavera was quite yummy. Even m 3 year old ate quite a bit, though he picked and chose. He really liked the tomatoes. I almost left them out since they aren't something I normally buy, but they were so sweet and yummy, I'm glad I didn't.

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FROGLEGION

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Reviewed: Apr. 10, 2007

I love this recipe. I followed it as written except I used more veggies, which I tend to do since I dont measure them. It was so light and delicious hot or cold. I think it can be used to serve to company or you could make it to bring to someone's house as a main dish or side dish. This recipe is added to the rotation for the rest of the spring/summer! oh 1 think I didnt like was the green beans, I would leave them out next time and add some broccoli and maybe some cubed eggplant too.

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Juliann1024

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

I loved it! It is so yummy!!

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kamelamela

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Reviewed: Feb. 26, 2007

This was very easy to make although I did use the vegetables that I had on hand. I used broccoli, cauliflower and bell peppers and topped it with cilantro and roasted it. I really like cilantro and it goes great with anything. I had to roast the veggies for about 20 mins because it took longer for the cauliflower. I also only had linguine on hand but I followed the instructions for penne and it was still great. The balsamic vinegar added a touch of sweetness to the pasta and it was amazing! I will definitely be making this again.

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Liz

Home Town: Sacramento, California, USA

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Reviewed: Feb. 17, 2007

This is a pretty good recipe, both my wife an I like it. Its both healthy and easy to make.

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mwilsonbc

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Reviewed: Jan. 23, 2007

This is fantastic. The flavor is just right. I only made small changes due to what veggies I have and it is always great. I also cook this just a little longer to make sure the veggies are roasted and not wet.

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MYAMSCRAM

Cooking Level: Expert

Home Town: Concord, North Carolina, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jan. 15, 2007

Delicious and so healthy. I added a cup of cheddar (American) or tasty (if you live in Australia) cheese to the recipe and threw in parm instead of romano because of what I had on hand. It was absolutely beautiful.

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ANGJOHN1

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Reviewed: Jan. 15, 2007

I thought it was yummy! My husband even said it was "above average" which is high praise for him for anything with vegetables in it. I used about half the lemon zest and used a random assortment of vegetables I had on hand and it came out great.

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MGR

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Reviewed: Dec. 10, 2006

Is there a rating for a dish that had to be tossed. DH and DS (who normally will eat anything) flatly refused to eat this. I am so disappointed.

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Lavmann

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Reviewed: Dec. 4, 2006

YUM! This is awesome. I was looking for a relatively healthy main dish and found this recipe. Who knew it would also taste so good! I forgot to top it with cheese at the end, and I didn't miss it. I didn't have zucchini or green beans so I doubled the squash and asparagus. I used Gemelli pasta--the little spirals and they worked great. For a recipe with so many ingredients, it ended up being really easy. The lemon and balsalmic flavors really made this dish perfect. Even great as leftovers! Great date meal, especially for vegetarians (my boyfriend's only complaint was no protein). I will definitely make this again, and bring it to my next pot luck!

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rengin

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 16, 2006

I've made this several times and love it. Friends ask for the recipe too.

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FAITH902

Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

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Reviewed: Sep. 30, 2006

Excellent! Very versatile. You could pretty much add any kind of veggies you want. A little of this a little of that. I didn't bother measuring anything. Will be making again.

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sglass123

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Reviewed: Sep. 25, 2006

I absolutely love this recipe! I've made it for my family a couple times now and everyone has about three servings each. The balsamic vinegar gives it a different but tangy twist. Don't worry about cooking the pasta ahead because it will get reheated when it's mixed into the pan with the balsamic dressing. I wouldn't change a thing!

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NewYorker

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Reviewed: Sep. 19, 2006

Fantastic! A really great recipe to use fresh summer produce from the farmer's market. I used mushrooms in place of the red pepper, and used quartered baby carrots. I also used double the green beans, and asparagus and added extra cheese. Came out perfect! Tastes even better the next day.

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