Reviewed: Jan. 20, 2012

I was not at all fond of this recipe. Too "sweet and sour" with the vinegar and sugar. It was a large amount of damp greens in a little juice. I didn't even use it, once it was done. I would add the cup of pasta water or maybe chicken broth to thin it out, and leave out the vinegar and sugar. Or more likely, just not make this again.

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2 users found this review helpful

Reviewer:

Holly

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Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

This pasta is very good. I do think that either the sauce could be doubled or the pasta halved, and that would be my own change. The flavors of the sauce were very good, even though I made it with only dried herbs except for fresh parsley. Thanks, Caleb! I will make it again!

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3 users found this review helpful

Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

This was quick and easy and made a very good meal. I love pasta, and this will stay on my best list.

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4 users found this review helpful

Reviewer:

BookDragon

Reviewed: Aug. 17, 2010

I didn't measure all the sauce ingredients exactly so it may be my fault, but I wasn't really fond of this recipe. The pimentos were the primary taste even though I used all the fresh herbs called for they didn't even out the pimento taste. I added zucchini just to up the veggie content, but it added a lot to it.

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11 users found this review helpful

Reviewer:

Kristan

Reviewed: Jun. 23, 2010

This recipe is delicious. The only thing I changed was to reserve a cup of the pasta water to moisten the noodles before I mixed in the other ingrediants. I did not use powdered garlic. I crushed 4 fresh garlic cloves instead. Absolutely scrumptious!

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17 users found this review helpful

Reviewer:

NADUAH1

Reviewed: Jun. 16, 2010

This is great... I made it adding the tomatoes chopped, a small Serrano pepper diced and threw in some Mexican cheese. Wonderful.. Grandkids had it your way and loved it. So easy.. Thanks.

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14 users found this review helpful