Reviewed: Mar. 10, 2011

Yummy. Based on other reviews, I don't think I used any water to avoid a runny sauce. If I added any liquid, it might have been vegetable broth. Can't remember!

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Reviewer:

Daymon

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Reviewed: Dec. 14, 2010

Pretty good, nice change of pace from the usual pasta sauces. I didn't have pepper sauce so I left it out but will make sure to add it if I make this again in future, could have used the kick. Also, based on other reviews, I eliminated the water from the sauce completely and used a bit of water to keep the veggies moist during sauteeing. The sauce had a great consistency without water.

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Reviewed: Dec. 19, 2009

Very good! I mixed up the sauce without water and let it stand in a bowl, then sauteed some onions, garlic, cayenne, and smoked paprika in olive oil. Added some roasted red peppers and the cooked pasta and tossed with the sauce. Drizzled a little extra olive oil on top- delicious!

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Reviewer:

Amy

Reviewed: Nov. 10, 2009

this was alright...but it was missing a little something something -

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Reviewer:

mrsmaggiehunter

Reviewed: Jun. 19, 2009

i followed the suggestions from other reviewers and i added, of all things, coarse ground dijon mustard. why? i dont know but YUMMY :)

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Reviewer:

msTyger

Reviewed: Apr. 18, 2009

I was really curious about this recipe, and a little nervous about trying it, but I was pleasantly surprised by the result. I had no idea what to expect, but I ended up really enjoying it, and plan to make it again. I did leave out the extra water, but prepared the recipe exactly as stated other wise. I had no issues with the sauce separating. It did have a little kick to it tho, to much for my kids, so next time I will not use as much pepper sauce, and I think I will try adding onion.

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Reviewer:

prairiemom

Reviewed: Jan. 11, 2009

Great! I did tinker the recipe (actually used the recipe as a guide and did my own thing.) This is a keeper and it seems like one can go in many directions in terms of veggies and added spices herbs. I used mostly the same ingredients (but for eg. used low fat yogurt instead and diff veggies) and eyeballed quantity bc I planned to use 1/2 box of ziti. I used a full bag frozen veggies. I sauteed chicken cut up with chopped onion. Threw in some chopped fresh parsley. I added cumin and paprika and ground cayenne to the sauce. Also I did not added the recommended water to the sauce I ended up saving pasta water to thin down if needed after all was mixed. The sauce I added after everything was mixed to avoid curdling as per one of the other users suggestions (avoiding heating over a flame.) It worked. I am curious to try this with kalamata olives and sauteed red peppers or another time with mushrooms. BTW, the sauce has a tang to it.

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Reviewer:

ecty

Cooking Level: Beginning

Reviewed: Jul. 30, 2008

I havent tried this recipe yhet but when I do I will cut down on the water and try it with Whole wheat Penne for a healthier twist!

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Reviewer:

VeggiEBooGer

Cooking Level: Intermediate

Reviewed: Jul. 15, 2008

Don't be afraid of this recipe. I've been intrigued by it for awhile but was concerned about some of the negative reviews. It turned out excellent for me. Some tips that I think will solve other's problems: 1. You don't need water, the yogurt produces a nice creamy sauce without it. 2. If you think it's bland, add more garlic and hot sauce/cayanne. 3. To avoid the curdle problem altogether, wisk the sauce ingredients together and add to the completed dish w/out heating. The heat of the noodles and veggies will warm the sauce plenty. Enjoy!

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