Reviewed: Dec. 6, 2009

We loved how this came out, but I did change a couple of major things. I felt the tomato sauce and feta would overpower the diverse flavors of the arugula, cauliflower, garlic and olives, so I left it out completely. I added a tablespoon of diced sundried tomatoes, and served with parmesan. It was surprising how well this unlikely combination of ingredients melded together in taste. I'll keep this recipe on hand for when I'm in the mood to change up from the standard pasta + tomato or cream-based sauce.

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Reviewer:

rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 24, 2008

This recipe was very delicious. I left out the olives since I don't like them, and I sauteed onions along with the pepper and garlic. Since I added the onions, I used less cauliflower. I also used a 28 oz can of peeled tomatoes instead of using a smaller can of crushed tomatoes, and I didn't need the reserved liquid. I will definitely be making this again.

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Jess

Cooking Level: Intermediate

Home Town: Conshohocken, Pennsylvania, USA

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Reviewed: Jun. 15, 2008

This is really healthy, but the flavors didn't seem to come together very well. If I make it again, I think I'd use more tomato.

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Rosalinda

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

love this!! try this recipe, its really good.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Jun. 15, 2007

Used about 3/4 of the 1lb box of pasta, yellow and orange bell pepper, the whole 14oz can of crushed tomatoes, a bit more Italian seasoning, and spinach. This is really good. Will definitely make this one again. Thanks!

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Reviewer:

Peach822

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2006

This recipe was ok. Felt like it was missing something, though not sure what. Might make again with beans hoping it will enhance the flavor as the recipe is very healthy and could be used as a good base recipe.

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