Made this last night and the whole family loved it. The only thing I changed was that I used 1/2 olive oil and 1/2 melted clarified butter (ghee). I'll probably try garlic salt in place of the crushed garlic next time, but only because the crushed garlic was tough to evenly distribute throughout each piece. I adore the simplicity of this recipe, though. Definitely saved to the recipe box.

Reviewed On: Mar. 21, 2012

SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go gluten free, if you find you are in the same predicament, please see my custom version for gluten-free diets. :)

Reviewed On: Apr. 16, 2011

What an awesome pasta/sauce recipe. Want to note: I didn't use the entire recipe, so I cannot really give a full review of it in its entirety. However, I needed to make a side-dish last night, so I made the pasta and sauce. It was fabulous! The only changes I made (very insignificant, but customized to our family's taste) were: I added a bit more garlic (isn't it supposed to be one of the healthiest foods in the world??), 1 small can of artichoke hearts (to give the sauce a lemony flavor) and 1/2 tbsp of brown sugar to cut the acid. I also added about another 3/4 cup wine (Chardonnay) and about 1-1 1/2 cups of water because, to make the flavor more intense (and because I'm a bit lazy), I decided to cook my pasta in the sauce. When it was done, I added a bit of cornstarch to thicken up the sauce, and threw some Parmesan on top (doesn't everything need cheese on it? lol) and that was it! My family ooooohed and aaaaaaahed about how awesome it was--and, begrudgingly, I had to finally admit it wasn't something I just ingeniously whipped up myself! lol

Reviewed On: Apr. 16, 2011