Reviewed: Oct. 25, 2009

this is what i did...don't follow this recipe. boil fetticini and in last 5 min. add cut up brocolli to water. in saute pan saute cut up chicken breast in evoo and butter, s&p and basil. drain pan and put chicken to the side. in same pan add more evoo and butter, saute yellow squash, zuccini and mushrooms (or whatever you have), add garlic s&p and basil. after vegies are cooked mostly add a can of fire roasted tomatoes diced, some heavy cream and as much jar sauce as needed to get the right consistancy. heat thru, add fetticini and brocolli to the pan to mix all together. very good! 10/09

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Beth

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Reviewed: Jan. 21, 2009

I really like this recipe -- I usually add chicken to it though, which maybe counteracts the blandness other reviewers mentioned. I wrote about a few changes I made and how it turned out on my blog.

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misseliza123

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Reviewed: Jan. 19, 2009

I am giving this 4 stars because I made some changes to it. I added cubed chicken breast (coated in poultry seasoning, I cooked and set aside). For the sauce I used half chicken broth and half white wine. I also used a variety of different white cheeses on top. It was VERY good!

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hannahbaer

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Reviewed: Oct. 29, 2008

My first primavera....although I overcooked the veggies and had too much sauce and no basil, it turned out pretty good. I will add some half/half next time and cook the veggies more quickly to keep them crisp.

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RobDeBrandt

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Reviewed: Jul. 30, 2008

After reading the reviews of this recipe I made some minor changes and the flavor was wonderful and not bland at all. I cooked the vegetables (subsituting baby bella mushrooms for white) in an olive oil and butter mixture until crisp tender with some chopped garlic, basil and thyme. Then I made the "sauce" with 1/3 cup flour, 1/2 cup water and 2 cups chicken broth in a separate pan. Once the flour was cooked into the broth and it was slightly thickened I added the vegetables and juice and let them cook in the thickened broth while finishing the pasta (about 8 minutes - I used penne). Added a little salt, ground pepper and grated pecorino romano before serving. It was delicious.

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Elizabeth2425

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

This is a wonderful dish. I felt like I had created a restaurant fest! If you have trouble getting your loved ones to eat veggies you have to try this!

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Mimi Kerby

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Reviewed: Aug. 6, 2007

It smelled wonderful but looked terrible. Also agree with other posters, bland bland bland. I don't think even salt could have helped it. Leftovers were really not tasty at all.

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Rebecca

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Mar. 5, 2007

This dish was colorful and good, but quite bland even after 1 tsp basil and 1/2 tsp thyme, clove of garlic and 1/4 tsp salt (In addition to wine instead of broth). I think cutting the flour and lengthening the reduction time might help. I used 1/2 lb. chicken too.

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Kelly-o

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 7, 2007

It was a lil bland but if you add a lil more salt it'll be great. It also depends on what kind of chesse you use, some are more salty then others. Overall healthy dish and filling!

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Big

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Reviewed: Nov. 5, 2006

it looked and smelled great while i was cooking it but when it all came together it was pretty bland. i think i needed more salt or something. it was overall pretty decent, perhaps i had just cooked it wrong. but it sounded like it was going to be amazing! i will give this one another try.

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