This is a very tasty dish with a few tweaks, First, in response to a prior reviewer who said theirs had a weird after-taste, make sure you use low sodium organic vegetable broth...do NOT use he instant, those always taste metallic (and are way too high sodium!). My veggies of choice were carrots, red pepper, mushrooms and broccolil. I sauteed these (with about 4 garlic cloves) in olive oil while the pasta cooked in the broth. I made sure the veggies still had some crispness, then added them to the pasta once it was done. I cooked a minute or two longer, adding the frozen peas and cheese. Cooking it this way left the veggies with still ome firmness. I used all organic ingredients....yummy!
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