Reviewed: Feb. 15, 2012

Fast and easy pasta dish for those nights when you want something yummy w/o a lot of prep. I also added the artichoke hearts, red bell pepper and a handful of fresh spinach-colorful and healthy! buon appetite!

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Reviewer:

katyludp

Reviewed: Jan. 14, 2012

Was great and really hit the spot! I did add onion, more garlic, more olives and a green pepper.

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Reviewer:

ange82

Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

We double this for our family of five, which allows for some leftovers, and make the following changes - leave out the zucchini, add one jar of marinated artichoke hearts (with liquid) & one can of plain artichoke hearts (drained), use a bunch of extra olives and feta. You can also use regular, button mushrooms instead of crimini ones. This dish would be really good with sun dried tomatoes, but I haven't actually tried it that way yet.

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Reviewer:

BETHANYWEATHERSBY

Reviewed: Oct. 18, 2011

This is awesome if you love just an olive oil pasta and I wanted to see if I was one of those. But I am 100% a tomato sauce person, so I had to add it after I tried it, then I loved it!

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Reviewer:

ljenks23

Reviewed: Sep. 12, 2011

This was easy and pretty good. I used goat cheese instead of the feta b/c that's what I had handy. I think the feta would have been better.

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Reviewer:

sblackwood1

Reviewed: Aug. 17, 2011

not very much flavor.. needs a lot of work. probably wont try this again.

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Reviewer:

whitneyriot

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: Mar. 27, 2011

This was sooo tasty. I added cherry tomatoes and grilled chicken breast. Yum!

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Reviewer:

dessab

Reviewed: Feb. 14, 2011

Wow... Loved it! I made this with a few adjustments: I substituted red and green bell pepper for the zucchini and just left out the olives since I didn't have them. It was good the first day but got better as it sat in the fridge; reheated in the micro... This was a flavorful and healthy dish.

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4 users found this review helpful