Reviewed: Jun. 30, 2009

Made this recipe but cut out Prosciutto, butter, and cheese since I'm a vegetarian, still delicious!! I just used a little extra EVOO to sautee veggies.

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Reviewer:

Elizabeth

Cooking Level: Expert

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Reviewed: May 19, 2009

This was delicious and a very colorful dish! I highly recommend it as a great vegetable-filled pasta dish. I did tweek the recipe as others did. I cut the butter to about 3 TBS and used a bit less olive oil too. Since I was making this for a vegetarian friend, I eliminated the proscuitto. I added fresh tomatoes along w/ the sun-dried tomatoes. To add a bit of extra flavor, I also added some of the herbs in oil from the sun-dried tomato jar. I cooked it for 30 minutes covered and removed the foil for the remaining 10 minutes. It had just enough crispy bits, but not too many! Yummy recipe!

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Reviewer:

Amy C.

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Timonium, Maryland, USA

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Reviewed: Feb. 27, 2009

This is my favorite recipe!!!!! The taste is awesome!!!! There weren't any leftovers. Did do some modifications as others stated. I used only 1 Tbls of oil for the veggies and only 2 1/2 Tbls of butter for the proscitto, garlic and sun dried toms. I also used the oil from the jarred sun dried toms. I drained most of the oil out of the jar first but didn't strain the sun dried toms. I can't wait to cook this for company. I think I will grill chicken marianded in Italian dressing to accompany the pasta. Yummy!

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Reviewer:

Kim

Cooking Level: Intermediate

Living In: Kerrville, Texas, USA

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Reviewed: Jan. 8, 2009

This recipe works pretty well, but I'd definitely suggest cutting back on the butter. There's no reason to use 3/4 cup. Also, if you find sun-dried tomatoes to be too tough, consider using sauteed cherry tomatoes.

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3 users found this review helpful

Reviewer:

iloveonions

Cooking Level: Intermediate

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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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7 users found this review helpful

Reviewer:

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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8 users found this review helpful

Reviewer:

whimsyj

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 24, 2008

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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45 users found this review helpful

Reviewer:

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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Reviewer:

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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1 user found this review helpful

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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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3 users found this review helpful

Reviewer:

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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Reviewer:

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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15 users found this review helpful