Reviewed: Jul. 16, 2008

I used what I had so it's a little different. I used rotini and added tomatoes and yellow squash.It makes a pretty big bowl, I can't wait for my vegetarian sis to try it!

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Lil Mermaid

	Cooking Level: Intermediate Home Town: Mansfield, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: Jul. 17, 2007

I wanted to give 4.5 stars on this one. Yes, it is a bit on the bland side but that is easily remedied with the addition of salt in whatever form you prefer. My dinner guests couldn't stop eating this dish. I used a large electric skillet to pull all this together since it makes a lot. I used yellow squash in addition to the zucchini. Fresh parmesan cheese is the key to this dish. Fabulous!

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DESSERTDIVAFLORIDA

	Cooking Level: Expert Home Town: Grantville, Pennsylvania, USA Living In: Cape Coral, Florida, USA
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Reviewed: Nov. 17, 2006

Pasta with fresh veggies. I loved it.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Oct. 29, 2005

This was good but plain. needs some other spices.

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APANTHESIS

	Cooking Level: Expert Living In: Albany, New York, USA
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Reviewed: Jun. 13, 2005

Very good. I will add more cheese next time for more flavor.

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SNIGHT


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Reviewed: Oct. 5, 2004

It was very good my husband and my one year old loved it. Only things you have to add alot of seasons to it like seasalt, all purpose seasons and some basil.

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SHERRICEJ


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Reviewed: Sep. 14, 2004

Everyone loved it and they had seconds!!

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Lady Mick


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Reviewed: Jul. 20, 2004

My family and I liked this recipe quite a bit. My kids didn't want Zucchini in anything until they tried it. I noticed a discrepancy in the recipe; it calls for 2 TBLS. of Parmesan Cheese twice in the recipe ingredients yet in the directions it says to add 1/2 cup of cheese. I guessed and went by the directions, using the 1/2 cup of cheese and sprinkling 2 TBLS. of cheese over the top which worked out well. Besides that minor confusion the recipe was easy to make and I'll definitely be making it again.

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pinksky


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Reviewed: Apr. 16, 2004

Good as is. Not a type of recipe I will make all the time, but very good for a change once in a while.

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CHEFBROOKS


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Reviewed: Apr. 5, 2004

I was a bit disappointed in this recipe. There is not much flavor in the sauce so make sure you add enough salt and pepper. Maybe some basil or Italian seasoning would help. My leftovers have sat in the fridge so I don't think I will be making this again for my family.

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GREEDIE


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Reviewed: Feb. 12, 2004

This was good. A nice change to regular pasta w/ alfredo sauce but it didn't WOW us.

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TITANSFAN1


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Reviewed: Aug. 24, 2003

This is a great easy sauce. You can leave out the veggie and add shrimp. I added a little more garlic for more flavor. I make it all the time with other noodles and different veggies. Very versatile.

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JSUDERMAN


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Reviewed: Aug. 11, 2003

Good flavor. Family enjoyed it.

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MOMZRIGHT

	Cooking Level: Intermediate Living In: Prairie Village, Kansas, USA
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Reviewed: Aug. 10, 2003

What a delicious way to use up zucchini! I made this for company, and everyone raved over it. I doubled the recipe because I was feeding seven, and there was tons left over. I didn't really change anything, with the exception of using a little more cheese. The only thing I would do differently next time, would be to dice the zucchini, because frankly, slicing them into a julienne was really time consuming.

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KarenK

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Uxbridge, Ontario, Canada
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Reviewed: Jul. 20, 2003

Even though I was super stuffy with a cold and couldn't really taste anything, this was really good! The two year old liked it, too. Be sure to season the zucchini with salt and pepper while cooking it, and watch out with the oil. The onions sweat enough to create enough juice, so you don't really need so much oil. To cut the fat, reduce the oil in half and spray the pan with cooking spray before adding oil.

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MACCO

	Cooking Level: Expert Home Town: Anchorage, Alaska, USA Living In: North Pole, Alaska, USA
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Reviewed: Jun. 23, 2003

Made it as a side dish for a small dinner party with grilled chicken and steak. Worked out great since one guest was a vegetarian and everyone was able to enjoy the meal. Would definitely make it again.

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BEARS


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Reviewed: Apr. 9, 2003

I've NEVER cooked alone in my life... and last night my boyfriend came over and I was feeling daring I made us dinner. He thought it was great! So creamy and rich and simple to prepare...foolproof recipe, no doubt. Julienning the zuchinni was kindof a pain, but it paid off well.

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SCARLETT ETIENNE


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