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Reviewed: Aug. 20, 2008

Fantastic! I doubled the sauce and added 1/4 t reed pepper flakes. I also used whole wheat flour and evaporated skim milk instead of cream. I think I used more than 2 cups of penne... maybe more like 3. Next time I'll add more veggies. The sauce flavor is so yummy- Thanks!

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JENNAGIRL


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Reviewed: Jan. 15, 2008

This was really tasty. I think next time I'll add some red pepper slices for color.

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abby


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Reviewed: Jan. 10, 2008

One of the best dinner I've ever had! It was easy to make. I used milk instead of cream, and it tasted great.I added chopped carrots to make it more colorful and tastier.

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Long's Recipes


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Reviewed: Jan. 9, 2008

This is so easy! My husband really enjoys the fresh vegetables. He has asked to have this on our rotation:)

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Reviewer:

Gina

	Cooking Level: Expert Home Town: Pink, Oklahoma, USA Living In: Wasilla, Alaska, USA
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Reviewed: Jan. 7, 2008

So good! I used a whole onion, lots of minced garlic, fresh Basil & parsley and sprinkled the finished dish with parmasan cheese! I also used more pepper & sea salt. Delicious!

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Reviewer:

Amy Mac

	Cooking Level: Expert
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Reviewed: Oct. 12, 2007

This was amazing!

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Reviewer:

Aaron


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Reviewed: Oct. 9, 2007

Great recipe! I used everything except for the squash because my local grocer didn't have the right kind. I added soft tofu and my own special seasonings in addition to the seasonings in the recipe. The whole family loved it!

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Reviewer:

Angella


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Reviewed: Aug. 20, 2007

This was a really easy recipe to make! I only rated it with 4 stars because it needed a little extra flavor. Personally I like more sauce and I LOVE cheese so got rid of the flour, used 1 cup heavy whipping cream, and added 3/4 cup of Kraft’s grated Parmesan and Romano cheese blend. Also I'm not a big fan of mushrooms so I substituted them for 8 oz of extra-firm tofu. I'm sure shrimp or chicken would make excellent additions to this pasta. Might sprinkle a little cayenne pepper for some extra flair next time around.

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Reviewer:

Veronica M.


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Reviewed: Aug. 1, 2007

this recipe is really great. quick and easy! but i made a few changes.. instead of using just the cream for the sauce, i pureed the squash, added it to the cream, spiced it with a small pinch of cinnamon (kinda like making creamy squash soup except the consistency of this one is a lot thicker..) i didn't bother puting flour anymore cos its texture is already a bit starchy..so there.. i used that as the sauce and added broccoli and tomatoes to the zucchini and mushrooms.. it turned out great as well! thanks for the recipe idea! :)

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Reviewer:

ericaa.

	Cooking Level: Intermediate Living In: Manila, National Capital Region, Philippines
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Reviewed: Jul. 18, 2007

I'm a pescatarian, and I made this dish to impress a girl. It worked. ;) Thanks for the recipe Gail!!

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Reviewer:

Fuzz Martin


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Reviewed: Jul. 6, 2007

This was so great. I was very proud to serve this for dinner. It looked beautiful and tasted so good and wasn't hard to make at all. The leftovers were good too.

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Reviewer:

Jenna


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Reviewed: Mar. 31, 2007

this is REALLY good,I added fresh tomatoes.It added some color and made it EXTRA good, ovo lactos could add cheese for more texture. AWESOME

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Reviewer:

missy


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Reviewed: Jan. 11, 2007

It was not terrible, but not something I plan on making again. The sauce tasted a bit pasty(raw flour flavour).

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ALICIA1482

	Home Town: Crestline, California, USA
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Reviewed: Jan. 5, 2007

Ooo this was great. I made my vegetables last night and ate them on a bed of rice and finished them up today with the sauce. Trick is to add a little of your (salted) pasta water when mixing in your cream and flour. Delicious. I'm going to make it again for my friend tomorrow !

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Reviewer:

Laurin


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