Reviewed: May 10, 2012

Tastes great and is easy to put together!

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Reviewer:

jmruef

Reviewed: Feb. 27, 2012

This is very good. Maybe a little bland as is, but a great start. Adding a little bacon makes this AWESOME.

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Reviewer:

Archae0pteryx

Reviewed: Feb. 22, 2012

5 stars for easy preparation and the healthy ingredients (esp. when made with whole grain penne pasta. minus 1 star b/c it was a bit bland for me. A sprinkle of italian seasonings promptly fixed that, and I ended up having a lovely lunch. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jan. 30, 2012

I just made this for dinner and it was fantastic! I sauteed a small onion, sliced with the asparagus in a large saute pan. Then added a clove of minced garlic and a pinch of red pepper and salt. Then I added the snap peas and let it all cook for about 15-20 minutes. Served over the cooked penne drizzled with a bit of olive oil.

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Reviewer:

Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

Reviewed: May 16, 2011

Delicious! I used frozen peas and fresh asparagus and stirfried them with some garlic season-all, pepper and salt. I also threw in some red onion as well. Served it hot over al dente penne with grated Parmesan cheese. I really enjoyed it, while my husband only gave it a pass, and my toddler just picked out the peas. I don't care what they think, I'm making this again!

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Reviewer:

lbethc

Reviewed: May 6, 2011

Easy, quick and delicious!!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Apr. 13, 2011

So light and great! When it was done I threw in some grape tomatos, used homemade italian dressing instead of plain olive oil and covered it for just a couple minutes to warm up the tomatos.

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Reviewer:

OuterSpaceRyda

Reviewed: Mar. 23, 2011

Made exactly as written and it was delicious. Perfect for dinner on the patio on a warm spring night.

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Reviewer:

BeccaBee

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 19, 2010

Very easy, light and quite good. Will definitely be making again as I'm trying to make more meatless dishes and increase our vegetable intake.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Jun. 19, 2010

After coming home from vacation to 20 pounds of sweet peas to be blanched and frozen and having an event to bring a dish to this recipe saved the day! I did modify it a bit and it was a big hit! Also had asparagus to be dealt with so I blanched those and the peas (2 min each) then into ice water to cool and drained. We had been given a stick of delicious salami from an employee who works at a local factory and I thought that looked like it would be good in this. My husband thought that vinegar would give it that italian pasta saladness, though that is not what I was shooting for, I added 1 tb of apple cidar vinegar. I love cheese but I would cut down a little on the parm next time. I think the recipe meant for it to be served warm but I served it cold, therefore it did need more oil eventually. IT WAS AWESOME!

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