The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 9, 2009
pretty good and easy...needs a little kick of seasonings like others said
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 18, 2009
I read all the reviews and followed the advice to add garlic, Italian seasonings, etc., and to pour off the excess liquid. We were pleased with the result. A very good cook and friend says on her cooking blog (Banging On Pots And Pans) that you should never change a recipe and rate the recipe based on your changes, so this rating is based on the original recipe. After the suggested changes, it becomes a 5 star.
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Living In: Tupelo, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 29, 2009
I rated this a 4 star only because I felt a few mods were necessary. I added fresh rosemary from the garden, onion, and put it all atop spinach fettuccine pasta. Was very colorful with the yellow zucchini, too. I will make this often from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 21, 2009
OMG! This is so good. We have been trying to eat vegetarian a few evening a weeks in an effort to be healthier. So far most of the dishes have either failed or been so-so. This is a keeper. The only changes I made was to use balsamic vinegar (no wine vinegar in the pantry), add carmalized onions, roasted garlic and summer squash because I had all on hand. Took others advice and added extra garlic and herbs. Can't wait to make again.
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Cooking Level: Expert

Home Town: Eureka, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 10, 2008
It was ok... A little bit too much red wine vinegar taste for me. Admittedly though, I didn't include zucchini since I didn't have any on hand.
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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 23, 2008
This recipe was tasty and easy to make but best of all, after I had it over the pasta, I put the left over veggies on a frozen pizza. It made that frozen pizza healthier and it tasted gourmet!
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Cooking Level: Intermediate

Living In: Ellicott City, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: May 27, 2008
Fresh spinach is nice veggie in this pasta because of the vinegar sauce. I added the parmesan and tossed with the pasta before serving so the flavor would be in every bite. Very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 10, 2008
Yummm! This was a treat! I added chicken, garlic powder, italian seasoning, onions, and some squash. How tasty and healthy, the whole family enojyed this-goes good with a salad!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 25, 2007
Very tasty and flexible recipe. I substituted some sliced asparagus for the zucchini because that's what I had in the house. I also added some seasonings (onion powder and Italian seasoning).
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 7, 2006
Very good. Even my husband, who is not a huge vegetable lover, liked it. He never even missed the meat!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 19, 2005
I prepared as the recipe stated but also added a little onion for texture/flavor. I wasn't very impressed by the warm dish, but I did thoroughly enjoy it as a next-day chilled pasta salad after generously adding grated fat-free parmesan. As a main dish, it just didn't seem flavorful or saucy enough, though I did like that it consisted of healthy ingredients.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: May 22, 2005
Not so great- I used only 1/2 the box of pasta and I still didn't feel like there were enough veggies. It was dry, bland, and unexciting, even with extra additions of salt, pepper, and more garlic. Maybe it's better after it sits and all the flavors blend? I won't make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 21, 2005
Makes quite a bit which is nice. Will go well with most any kind of meat. Is great cold as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 4, 2004
THIS WAS VERY GOOD. IT IS DIFFERENT FROM WHAT WE ARE NORMALLY USED TO SO IT WAS A NICE CHANGE. I DIDN'T USE FARFALLE...I USED 8OZ. OF ANGEL HAIR..WE LOVED IT. I DID ADD SPICES LIKE OTHER REVIEWERS SUGGESTED (ITALIAN SEASONING AND BASIL). THE ONLY SUGGESTION I HAVE IS TO DRAIN OFF THE LIQUID FROM THE MIXTURE BEFORE YOU TOSS IT WITH THE PASTA, WHICH IS WHAT I DID. PERFECT!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 11, 2003
We are not mushroom people but this was a good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 8, 2003
Didn't have any zucchini - which would have made it better. But I did add garlic salt, rosemary, and basil as it was cooking. Really tasty.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 4, 2002
Great to be so healthy! To make it a full meal, I threw two chopped up chicken breasts in with the veggies. I really felt it needed flavor, but after adding healthy amounts of lemon pepper, seasoning salt, and Oregano (don't forget to taste to make sure it's salted and peppered to your liking), I was quite pleased. Try stirring sour cream (I use fat-free) in with your leftovers for an even yummier version.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 1, 2002
It was a splendid combination of tasty vegitagbles. A snap to make. Would be tasty with a good tomato sause, but was also good as it was. Be sure not to overdo the olive oil as it may cause excess internal gas =).
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 4, 2002
I cooked this recipie for the girls in my scholarship hall for lunch today, and all I got were rave reviews. I reccomend adding a bit of either garlic salt or salt to the recipie to enhance the flavor of all the veggies. Pepper works well too. If I had made it for a small group of people, it would have been very quick.
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