This was really good, though I did make a few changes. I got rid of the olive oil altogether, quickly spraying the noodles with a little olive oil cooking spray to keep them from sticking together. The sundried tomato pesto provided quite enough oil on its own, so it wasn't missed. I also subbed Smart Balance for the butter to lower the calorie content. Because we don't eat wheat, I used rice flour penne, and I used pine nuts toasted in the toaster oven for a few minutes instead of sunflower seeds. I also used Kalamata olives because I'm allergic to black olives. While it tasted fine at this point, it still wasn't quite right. I added half a teaspoon of salt and a dash of cayenne pepper, as well as three-fourths a cup sliced grape tomatoes and a fourth-cup golden raisins. Another reviewer suggested adding a splash of basalmic vinegar, and this proved to be the key. I'm serving it for dinner tonight and will be surprised if there are any leftovers!
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This was really good, though I did make a few changes. I got rid of the olive oil altogether,...