Reviewed: Jun. 1, 2009

This was really good. I would probably not use quite so much olive oil next time -- just a taaad less. I only made the cauliflower and potato portion of this, and didn't have onion or rosemary, so it was modified slightly out of necessity. But I would definitely recommend.

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Reviewer:

NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 23, 2009

I modified this recipe a lot..basically took the main components and turned it into a soup. Used onion, tomato paste and chicken stock. Pretty tasty stuff!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2008

Good recipe, but I wasn't crazy about the combinations of tastes...

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Shannon B

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 10, 2007

I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.

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