Reviewed: May 13, 2009

Ok...this was just plain AWESOME!!!! I made one addition...MUSHROOMS!!!!!!!!!!!! This dish was just screaming for them! Otherwise, did not alter anything...yum...yum..yum...YUM!!!!!! Kudos to Madball! Thanks!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: May 13, 2009

I make a similar recipe and noticed that alot of people notes a lack of flavor and that the pasta was too dry. Try adding italian salad dressing to it a little at a time until coated and flavorful! Hope many of you find this info helpful!

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carriepie

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Reviewed: May 13, 2009

SOUNDS DELICIOUS!!

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alkalineangel1

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Reviewed: May 13, 2009

I didn't bother with the vegetable broth and just used hot water to soften the tomatoes. I added some left over grilled chicken to up the protein on this dish. And because I omitted the broth, I tossed the noodles with some extra olive oil. Great combination of flavor and even good the next day as a pasta salad.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Pretty good, although I used sun dried tomatoes in oil, skipped all the broth, and put some crumbled bacon in.

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Dani

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: May 13, 2009

This recipe is great as written but if you have a little extra time I'd reccommend soaking the sun dried toms. in redwine and chicken broth and throw in roasted minced garlic to the broth & wine- very aromatic!Leave them in about 1 hour. Also this recipe converts nicely in to a great dolled up version of Meditarrean Cous Cous dish. Just sub-in Cous Cous in place of the Penne.

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anythingonce

Cooking Level: Intermediate

Living In: Hutchinson, Kansas, USA

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Reviewed: May 4, 2009

Great quick, easy, and adaptable recipe for a low-fat dinner. I doubled the garlic, used sliced summer squash instead of spinach since that's what we had on hand, and added 1/2 t. Trader Joe's pasta seasoning. Topped with a toasted bread crumbs and a sprinkle of dried parsley along with the parmesan. Next time I may add garbanzo beans for (vegetarian) protein. Thanks for the recipe!

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AWORKINPROGRESS

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Reviewed: May 3, 2009

Great tasting dish. Used canned sundried tomatoes and used the oil instead of olive oil for added taste. Used cashews instead of pine nuts and it worked well too

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Apr. 18, 2009

This is good as a side dish (or add some meat to the pasta to make it a main course). I used bowtie pasta instead of penne, and only 3/4 cup of broth (because of other reviews). Everything else was done as directed per the recipe. Because there is no meat in this dish, my husband heated up some leftover chicken to eat with his pasta.

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Kerri808

Cooking Level: Intermediate

Home Town: Kaneohe, Hawaii, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 5, 2009

This dish was delicious. I omitted the pine nuts and used fresh basil, which gives a really nice flavor. All the ingredients blend well on this dish. I will make it again.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

This was delicious. Used sun-dried tomatoes in oil instead of the dehydrated. Forgot to add the Parmesan, but it didn't even matter! Served it with steak.

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Vin

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Reviewed: Mar. 9, 2009

Not very good at all. Still edible, but barely. Soaking the tomatoes in broth gave the tomatoes a smelly, almost sour dog-food like taste. If this recipe had been prepared with sun-dried tomatoes in oil, it may have tasted a lot better. I could have salvaged this pasta with some cream, cheese, and garlic or maybe some bottled alfredo sauce, but it was the healthiness of the ingredients that attracted me to this recipe in the first place. Overall, one of the worst recipes i have tried on this site.

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sailshonan

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Bland, I prefer recipes with lots of sauce

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Kay

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Reviewed: Mar. 2, 2009

Even my meat-loving husband totally ate this! I omitted pine nuts and used fresh spinach out of personal preference.

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Jennifer

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Reviewed: Feb. 23, 2009

This was an easy and tasty dish! I added extra garlic and next time I will add a little more broth and white wine to get more of a sauce.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 18, 2009

I've been making this for months and I've told all my friends about it. It's my favorite recipe and great how it is, but I use dried habanero pepper flakes to make it hotter, and I love adding salmon for more protein. This is an all around good meal.

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Brian H

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Reviewed: Feb. 15, 2009

Very disappointing. It may have been the tomatoes we purchased, but they were so strong I could only stomach a few bites. The pasta in the picture appeared to be orange-tinted, so I had been expecting at least some sauce - there was none, the pasta itself was bone dry and flavorless. The ingredients looked fantastic, but it didn't come together for us.

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Dr. Rae

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 12, 2009

Made this in a different way. Any type pasta, fryed some pine nuts with garlic and small amount of chilli, added sun dried toms and olives mixed in spinach at the end. Stir in the pasta and served some nice warm ciabetta. Was very nice!

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Joanne

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Reviewed: Feb. 12, 2009

I had some sun-dried tomato and ricotta stuffed pasta medallions that I was looking to use and when I happened upon this recipe, I couldn't resist! I only had chicken broth so used that. I had sauteed some mushrooms and zucchini to go alongside as I needed to use them up and decided at the end to just throw them in with this dish. I was disappointed that I had run out of parm (crazy!), but it was still fabulous. Added some spicy grilled sausage that were originally to be served alongside too, yummy!

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