The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 17, 2006
a snap to put together. Started by heating olive oil and crushed reds, then added onion, garlic and carrots. Cooked for a few minutes, just until aromatic, then added other ingredients. Also took the advice of others and added brocc and zucc the last 15 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 6, 2006
yummy and easy to put together!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 5, 2006
Just made this sauce tonight, we had it over angel hair pasta and it was so rich, full of flavor and easy to prepare. Only things I did different were to use two cans of diced tomatoes, and didn't use onion because I didn't realize I was out of them when I started making this. Delicious, healthy, and good for you. Thanks!
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 19, 2006
I prepared this sauce for the vegan group in the dinner series I'm catering, and it was a hit. It looked wonderful making it, as I've never made (nor eaten, I don't think) a primavera sauce. Wonderful, colorful, healthy sauce with a good mix of spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 7, 2006
Really delicious sauce - my kids thought it was yummy, too! I made it with two cans of tomatoes instead of one. The sauce was perfect -not too thick, not too thin. We will definitely make this again!
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Cooking Level: Expert

Home Town: Friendswood, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2005
This was very, very good -- no left overs! It's a great recipe to play with and make vegetable substitutions, depending on what's fresh. Definitely a family favorite.
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Living In: Saco, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 9, 2005
It was quite good. I added vegetables and made it into a spring primavera. Kids ate it up.
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Cooking Level: Expert

Living In: Albert Lea, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 11, 2005
Very tasty. It was a bit to salty. I will add less salt next time. I added the veggies when I cooked the pasta. Even then the broccoli was still a little to overdone.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2005
Because I have a husband who doesn't like carrot or zuchinni chunks in his pasta sauce, when I was all done I put it in the blender. It was somewhat chunky, and still very good.
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Crestline, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 7, 2005
This was pretty good, my husband loved it. It is very healthy and the taste reflects that. I think it would be better if I had used fresh herbs, and I don't think I really like cooked carrots, or any carrots for that matter. My husband said this recipe is definitely one he would like to have again. We thought maybe next time we have it we will serve it over poached chicken on a bed of rice.
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Cooking Level: Expert

Home Town: Napa, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 29, 2004
really easy and really good. i used tofu and mushrooms and no carrots. and cooked the pasta in vegetable broth for extra flavor
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 9, 2004
Wonderful vegetarian sauce!And vegetables can be altered to what is in season.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 30, 2004
sooo good! I used broccoli, zuchinni, yellow squash, carrots, and onion. It kept in my fridge for a few days, and I didn't get tired of heating it up and eating it for lunch AND dinner every day that week! I HIGHLY recommend this recipe to ALL! Especially us vegetarians.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 19, 2004
This sauce on some fresh pasta was a rather wholesome dish. Quite filling, but not heavy. I, not so partial to broccoli or peppers did some substituting, adding some mushrooms and other squash, and to my taste, it was quite nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 10, 2004
Delicious! I didn't use the red peppers, just doubled up on the green ones instead. I also added a wee bit more sugar than the recipe called for, and added a little more basil and oregano. I cut back a little on the onion, and added mushrooms to the sauce after it had simmered for 15 min. Other than that, left the recipe as is. It is so good! Even my husband, who only eats vegetables when "forced", liked it. Served sauce over whole wheat spaghetti. Will make again. May not add salt next time, or not as much salt. Tasted a WEE bit on the salty side to me, but not too much.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 8, 2004
Delicious! The only substitution we made was fresh tomatoes for canned ones and it still turned out beautiful. Great on top of spaghetti. A definate keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 4, 2004
This recipe is easy, smells great and tastes like a midsummer night. I used short pasta shapes and served the meal in bowls so the eater can mix together the sauce and pasta. Magnifico!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 23, 2003
This recipe is great. Very healthy and has a great flavor. I added less oregano and more basil for a more sweet sauce.
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Photo by RDLIZ6

Cooking Level: Expert

Home Town: Grapevine, Texas, USA
Living In: Euless, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 1, 2003
great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 18, 2003
This is a great sauce. I make it all the time. As a vegetarian, I had trouble finding a recipe for a substancial sauce that really holds up to whole wheat pasta, but this one does. I'd go easy on the herbs, though - add to taste.
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