This was pretty good but not fantastic. Though I will say that the kids loved it. I might make again.

I left out the peas in this recipe and will give 4 stars on account of my children liking this. I found the original recipe bland and had to add something to give it flavor. That something was more garlic. I used a great homemade vegetable broth that was very flavorful, but it was soaked up by the pasta and was left bland. A little tinkering and a lot of parmesean cheese would inch this up to a 5 star recipe. Thanks for a good base.

This is fantastic! I have made this twice now and love how flavorful it is without having it coated in red sauce. The parmesan puts this dish over the top.

I used fresh snow peas instead and red pepper. Left the carrots out. Delicious. I'd make it again.

Very good recipe, my wife and I really enjoyed it. I generally followed the recipe, except that I also added 1/2 peel red pepper, 1/2 Japanese eggplant, and 1/2 small yellow squash for additional color/flavor, and a sprinkle of fresh chopped parsley for garnish. I look forward to making (and eating) this recipe again.

What a totally excellent recipe!!! Absolutely delicious and really low-cal for a pasta recipe. A brilliant way of getting kids to eat their vegetables too. I made the adaption of using about double the broccoli and carrots, and cooking the veggies for an extra 5 minutes. Thanks for sharing!

I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row, once with vegetable bouillon and another with organic vegetable broth. Both times I felt the sauce came out too salty, and it had kind of a weird aftertaste. Maybe it was from the broccoli? I also had to tweak the cooking times for the veggies a little bit so they didn't end up too mushy at the end. I would make this again with some variations, and would try adding different veggies and low sodium vegetable broth. Thanks for the recipe!

I have made this a few times now and it always turns out quite well. Its very simple and tastes delicious the next day. I add a little touch of olive oil and parm to moisten it up before reheating.

This was just OK. It was a little dry. I probably won't make it again.

This was very yummy. A very light meal. I served it with salmon and it was delicious. The only change I did was used crushed garlic from a jar and just kept it in with the vegtables. It came out beautifully and was a hit with the kids also. Will definately make again.

A bit dry and just an okay flavor.

Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.

I made this last night and really liked it - I used one pound of ziti, so I increased the broth to 4 cups (or 2 cans). I was a little nervous that it was too much pasta with not enough liquid, but it all worked out. I used frozen broccoli that I cooked in the microwave while I sauteed the garlic and carrots. I think next time to skip a step I might just cook it all in one pot - saute the garlic & carrots and then add the broth and bring to a boil. Then add the pasta, peas and broccoli. Just a thought - also, was a bit bland without the cheese, so you do not want to skimp on the parm!

If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a little while.

Very good. I think I used too much pasta, so I had to add a little more broth with the veggies, however only had chicken broth, but it worked. I also added snap peas, zucchini and orange bell pepper. It had much more flavor than I was expecting.

Excellent!