Reviewed: Dec. 9, 2007

This was excellent. I used canned tomatoes because that's all I had. I also added fresh broccoli and used whole wheat pasta. I left out the bouillon because of the sodium. I drizzled a little extra virgin olive oil on at the end. I will definitely make this again.

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MGBJERRY

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Reviewed: Nov. 26, 2007

Sub canned tomatoes for roma. Very good

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ASTRAYWICK

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 26, 2007

This was so delicious and flavorful! The only modifications I made were to use whole wheat pasta and to use Morningstar Farms Italian Sausage crumbles in place of the turkey sausage (we're not big "real" sausage fans). I'm really thrilled that this dish was not only delicious but also very healthy. Highly recommend.

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jpowell

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Reviewed: Oct. 25, 2007

The whole family liked this. Next time I will experiment with an alternative to the chicken boullion, which is mostly msg and sometimes gives me a headache. I'm thinking to try chicken stock for the flavor and for a little more liquid to melt the cheese into. It could use just a little more sauciness, but the flavor was great and it works with all different veggies (I used broccoli, green beans, and red peppers this time). I also added a little milk as another reviewer suggested. I wasn't too sure about this at first and tried it with a little in a separate bowl, but it helped make a little more sauce without affecting the flavor much.

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Renee

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Reviewed: Oct. 6, 2007

I love this recipe. Even my children loved it who range from 18 months to thirteen years old. I ate it three days in a row because I enjoyed it so much. Usually I end throwing left overs away. Not this time. I will be making it often. I followed the recipe exactly how it was written.

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susan

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Reviewed: Sep. 27, 2007

too spicy and i like primavera in a cream sauce. I think I might try it again though, but this time take out the pepper flakes and use halved cherry tomatoes instead of plum tomatoes.

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kim

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Reviewed: Sep. 26, 2007

This recipe was amazing! I got the produce from my local farmers market (buy local!). I also added some eggplant, and went light on the bouillon because I'm not the biggest fan of MSG, and I added a little more chili pepper flakes than recommended. Overall a great recipe with an amazing complexity of flavors. Mmmm. I will be making this again.

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Chef Seth

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Reviewed: Sep. 20, 2007

Yummy! I halved the recipe for my little family of 3 and it still made a ton. I didn't measure how much oil I used, but it was probably close to the full amount called for and I wouldn't have wanted less. I used way more parmesan cheese than called for because we like things cheesy. I did not have any fresh basil, so I just sprinkled dried basil liberally over the veggies. Really great, light tasting recipe!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 18, 2007

Perfect! I added more red pepper, threw in some red wine (about 1/4 cup) and also added some artichoke hearts (probably 1 cup diced). It is beautiful and delicious.

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nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

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Reviewed: Sep. 13, 2007

This was great. I basically halved the recipe, and only used enough oil to saute the onion and garlic. I added a little water to the veggies while they cooked to dissolve the bouillon and make a bit of a sauce and that worked out well.

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Lo82

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Reviewed: Sep. 11, 2007

This is an excellent dish. Very colorful, and because it is not heavily seasoned all of the ingredients add a wonderful complexity. The preparation really is not burdensome but I found that the cooking time of the veggies was longer than called for.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Sep. 8, 2007

This is a really great recipe. I used sundried tomato-basil chicken sausage, extra basil and farfalle (bow tie pasta). I wasn't able to use yellow squash, but it came out great anyway. A very tasty way to incorporate fresh vegetables and herbs into your diet.

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fluffybomb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Washington, D.C., USA

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Reviewed: Sep. 5, 2007

This dish is very good, next time I will mix up some of the veggies to fit my tastes, less zuchinni and add mushrooms & spinach. I cut out half the oil too and used chicken broth. Will make again, thanks!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 15, 2007

Awe-SOME. The only changes I made were that I used whole wheat farfalle, and onion powder instead of real diced onion. This dish is a colorful combination of veggies that work well with the pasta, sausage, and seasonings. My only complaint is the amount of prep: chopping veggies, multiple steps of mixing together ingredients, etc - but I have a chronic illness and I work, so I get tired really easily. I doubt this would be a problem for most others.

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 13, 2007

Excellent! I doubled up on the boullion for the added flavor! But great for a summer meal!

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The Grunwald Family

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Reviewed: Aug. 11, 2007

Excellent. I used spiral pasta and regular italian sausage, but didn't make any other revisions to the recipe. Maybe a bit of salt and pepper next time...

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thedoc10

Cooking Level: Intermediate

Home Town: West Saint Paul, Minnesota, USA

Living In: Richfield, Minnesota, USA

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Reviewed: Aug. 8, 2007

This was really good. It has a light fresh taste and is so pretty to serve. The only change I made was to use regular hot italian sausage instead of the turkey (mostly because I couldn't find any turkey sausage). I made this for my guy, who never eats vegetables and he had three plates full!!!! Note, this makes a lot so cut in half or you get to eat it for days...which isn't bad either, because the flavor gets better and better. Thanks for this one, it's a keeper.

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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Shiocton, Wisconsin, USA

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Reviewed: Aug. 7, 2007

This made a ton (served 2 of us, had daughter & son-in-law for leftovers and they took leftovers home to our grandsons). The men in family don't have small appetites either. Everyone thought it was great. Didn't have fresh tomatoes but used 2 cans diced with juice. Used part red, yellow & green peppers, mushrooms, red wine & some half & half to make enough liquid. Didn't use bouillon. Added parmesan at table.

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JANW2

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Reviewed: Jul. 27, 2007

The whole family enjoyed this meal! Followed the recipe, except used red pepper instead of green and omitted the zucchini. Came out great and the leftovers were equally delicious.

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KARAJANIS

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Frederick, Maryland, USA

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Reviewed: Jul. 27, 2007

My bf will not eat many veggies, so I omitted the squash, zuchhini, and tomatoes. I really liked this pasta dish, it was very light and tasty (for me it was 4.5 stars, for him 3.5-he likes a heavier sauce). My only complaint is that I wish it had a little more flavor so next time I will add more seasoning and probably add all the veggies...he can pick em out ;)

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