Reviewed: Jun. 11, 2009

Easy and delicious, excited to try it with other items, like pine nuts, sundried tomatoes, chicken, etc....

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masmadi

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Reviewed: Jun. 10, 2009

It was just ok. It smelled so good cooking, but it wasn't as flavorful as it smelled.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: May 13, 2009

I added in a tomato that had been seeded and diced....it just needed more flavor to me. Added a lot of salt and pepper. Maybe I should have added more salt to the veggie and pasta water?

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rlburns1222

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Reviewed: Apr. 22, 2009

My non-vegetable eating kids LOVED this! It's so simple and easy too! I added a clove of garlic for additional flavor and will be making this one again very soon!

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Beckyfl1

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Reviewed: Mar. 29, 2009

I liked the basis for this recipe but I changed it a little bit. 1/2 pound penne 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano- 6 oz prosciutto, cut into 1/2" pieces Reggiano cheese, plus more for serving Salt and freshly ground pepper It came out WONDERFUL!!! Add as much cheese as you need for flavor but the prosciutto added all I needed!

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Sexy*Mamma

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 16, 2009

I added mushrooms instead of peas. Mmmmmmmm!

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smferry

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Reviewed: Apr. 20, 2008

Delicious! My husband has been asking for it again and again. I added onion and garlic for some flavor, as well as some julienned carrots for color and it was so tasty!

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Becca

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Reviewed: Apr. 9, 2008

This recipe was pretty delicious! And it allows for flexibility which means using up veggies you need to get rid of! I sauteed 2 cloves of garlic and 1 cup of sliced red onions in olive oil. I then added mushrooms, asparagus, and broccoli and sauteed. I added some lemon pepper & crushed red peppers to the vegetables. After adding the penne, I added some more olive oil (as the recipe said) and grated parmesan cheese( not fresh) and served. It was great!

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Yummy2Tummy

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

I love how simple and healthy this recipe was! I will definitely make it again. The only reason why I didn't give it 5 stars was it was bland. I'll either cook the veggies with some garlic or add in some italian spices. But it's a great base recipe that you can alter to your taste. Thanks so much for the great recipe idea!

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Christine

Cooking Level: Beginning

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Reviewed: Jul. 12, 2007

I make this all of the time. So simple and so good.

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kjd021608

Home Town: Raleigh, North Carolina, USA

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Reviewed: Jun. 3, 2007

Quick and Fabulous Meal! I replaced the snap peas with broccoli and steamed the vegetables rather than boiling them. In the meantime I cooked the pasta (whole wheat rigatoni). My boyfriend and I both loved it. It was a healthy meal too...and a great way to get your veggies :)

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Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 19, 2007

DELICIOUS! Will go into my folder of favorites. I undercooked the veggies as we like them very crisp. DELISH!

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2007

This recipe was two of my favorite things. Easy AND delicious. I'll be making it again!

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Chrisse

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Apr. 13, 2007

I'm eating it right now and man this stuff is amazing. This is my first real recipe that I have made and it truly turned out wonderful.

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FIREANDICEFUEL

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Reviewed: Jan. 17, 2007

Freshly grated Parmesan cheese and a good quality E.V.O.O. make this a delicious pasta dish! This one has been added to my rotation of regular recipes ... even the kids loved it.

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BellaBuddha

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 29, 2006

This was delicious, but I made some tweaks to it. I felt it would be a little too bland with just the oil and parm cheese. I used cauliflower instead of snap peas ( I didn't have any on hand) and added shredded carrots, fresh chopped parsley and chopped scallions. My husband liked it and it's a keeper in our house.

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Melissa

Cooking Level: Expert

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Reviewed: Aug. 25, 2006

Very good, easy pasta recipe. With so few ingredients and few steps I wasn't expecting anything spectacular but was quite impressed. My 4 yr old daughter loves it which is a bonus when they'll eat something with vegetables.

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ROBDOG19

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Reviewed: Aug. 24, 2006

Yummy! You could switch up the vegetables or pasta used. My mom said that she would become vegetarian if she could eat this every day!

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Jane

Home Town: Newnan, Georgia, USA

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Reviewed: Jul. 7, 2006

I adjusted this to our liking,but,it was so good,we may make it two weeks in a row! While the pasta was cooking (I used Rotini)in a fry pan I heated 2 1/2 cloves minced garlic (& I added a bit of chopped garlic for fun) and about 1/2 cup chopped red onion in a little olive oil. I added sugar snap pea pods and sun dried tomatoes. I grilled the asparagus on our Hamilton Beach griller for a few minutes (after mixing with a little olive oil and lemon juice). Then I added to fry pan for a few minutes. I then added all ingredients together in a large bowl and tossed with fresh grated parm chz (a drizzle more oil) and a little salt & pepper. Awesome!

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