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Reviewed: Sep. 14, 2008

This recipe was simple but very good. I did not boil the zucchini, just skipped that step, but instead of regular EVOO I used lemon pepper oil and it gave it a little something extra! I also used an Italian seasoning blend in place of the parsley. Very tasty!

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Amanda B

Cooking Level: Intermediate

Home Town: Ashford, Connecticut, USA

Living In: Bolton, Connecticut, USA

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Reviewed: Jun. 20, 2008

I'm going to give this a "5" for taste but I can't imagine boiling zucchini for 10 minutes. I sauteed the zucchini along with onion and the seasonings as called for in the recipe. Cook the pasta al dente and then add it with some of the pasta cooking water and let the entire mixture simmer to blend the flavors. This would also make a delicious vegetable side dish without the pasta...

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gapch1026

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Reviewed: Feb. 11, 2008

this recipe is great! i did add grilled chicken. the family loved it!

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BFriesen

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Reviewed: Jul. 3, 2007

This recipe was much better when I cooked the zucchini in olive oil until almost black on both sides.

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7 users found this review helpful

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MARKVON

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Reviewed: Feb. 12, 2007

My daughter loves zucchini since our summer in Tuscany. She loved this recipe. Adjusted the spiciness to personal preference and served over bowtie pasta instead of rotini.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 18, 2005

I love this recipe. I have made it twice since I found it. It is a little spicy if you want it less spicy then reduce the amount of red pepper flakes. Also great with bow tie pasta. This is super quick and easy.

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leah

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Reviewed: Aug. 24, 2003

I served this for my son's birthday party. It was a nice change from the typical red sauce and penne pasta. It was lighter pasta dish for the summer. My family enjoyed this very much.

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3 users found this review helpful