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Reviewed: Aug. 20, 2008

This tasty recipe is a great way to get lots of veggies into your meal. I skipped the prosciutto and didn't miss it.

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Amanda Y


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Reviewed: Apr. 29, 2008

Great recipe. I also added shrimp. Made a great light dinner. Will definitely make again.

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I had to review this recipe because my husband and I love it so much. I make a few modifications: omit olive oil, use only 1/3 c. butter, and toss everything with a little oil from the sundried tomatoes. The flavor is amazing and it's pretty easy to make. Sometimes I add chicken. I bake covered except for the final 10 mins.

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KiwiLover


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Reviewed: Feb. 21, 2008

I made this last night and it turned out excellent. I think it is a very good base recipe to tailor based on your own tastes. I added crushed red pepper flakes, some salt and pepper and basil to give it more flavor. I only used 2 tablespoons of butter and I tossed the pasta and veggies with garlic infused olive oil. I did not use meat in this recipe or the sun dried tomatoes. I like the fact you can bake this in the oven so that you don't have to time everything perfectly to get the pasta and veggies hot at the same time and then you don't have to serve immediately, the dish stays hotter longer than if you just toss the pasta and veggies together.

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heidihh1

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Fridley, Minnesota, USA
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Reviewed: Dec. 20, 2006

Pretty good, my family of "meat and potatoes" people liked it even with all the vegetables. I did think it was a bit oily, I'll probably cut back the oil and use fresh tomatoes next time instead of the sun-dried, as people have suggested. Overall though it was pretty tasty.

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ASHKASH22

	Home Town: Tahlequah, Oklahoma, USA
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Reviewed: Oct. 11, 2006

This dish was very oily and very bland. I will not be making it again.

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Laura

	Cooking Level: Intermediate Home Town: Gresham, Oregon, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Nov. 15, 2005

This is a great recipe. I cut the amount of butter in half (after tasting it, I can't imagine MORE butter!). I also used 2/3 the amount of olive oil and only 1 c sun dreied tomatoes. I added 1 c chopped fresh tomatoes. I changed these things to cut way back on the calories and fat. The flavor is amazing. I might cover the dish the last 10 minutes...my pasta got a little crunchy on top - but my husband liked it that way. Will make again for sure!

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JENNAGIRL


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Reviewed: Oct. 25, 2005

This made a wonderful, fast, light weeknight dinner. I added sliced mushrooms and decreased the butter to only 1/4 cup. Made the dish far lighter and you just need enough butter to flavor the vegetables, not drench them in it.

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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Mar. 29, 2005

This dish is excellent. I did make some alterations with ingredients. Since I'm not fond of broccoli I added 1 cup of each onions and mushrooms. Instead of the sun-dried tomatoes I used fresh grape tomatoes. These being of small size there was no need to chop. Then I used bacon instead of the prosciutto. I browned it first leaving the drippings. Then I added the tomatoes and butter which I decreased to 1/2 cup. This dish is a treat to the taste buds along with the nose.

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SANDY313


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Reviewed: Feb. 26, 2005

Omitted the prosciutto and added a few more veggies. Also, cut way back on the butter. This is a great, pure and simple meal. Love it!

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Peach822

	Cooking Level: Intermediate
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Reviewed: Dec. 30, 2003

this is a wonderful pasata dish!

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CHOUGHTON


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