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Reviewed: May 29, 2008

Great flavors, but does not make enough sauce (well, I think it's just enough, but hubby likes saucy pasta). I added grilled chicken breast to the leftovers. Loved the broccoli (used fresh since it's always available at reasonable price in CA). Substituted slivered almonds for pine nuts--cheaper. It's not really a lowfat recipe, but very healthful, esp. if using whole wheat pasta. Will make this again, adding more wine and probably double the vegetables.

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AREENA

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA Living In: Belmont, California, USA
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Reviewed: Feb. 13, 2008

This is pretty darn good and healthy! Made the sauce ealier in the day. Then made the pasta. Added it all to casserole dish with a little veggie broth and a sprinkle of cheese. Heated in oven at 350 till warmed through! We loved it this way! Thanks for the sauce recpipe. Yummy!

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MATTSBELLY

	Cooking Level: Intermediate Home Town: West Chester, Pennsylvania, USA
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Reviewed: Feb. 13, 2008

Excellent.... careful not to cook the sauce too long as it will dry out but some pasta water fixes that easily. I used gorgonzola instead as it was what I had on hand and loved it. Next time, I will add some fresh basil as well!

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HLyn76


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Reviewed: Nov. 16, 2006

This was very good. Seemed like a lot of trouble to cook the broccoli this was but it really made a difference. I added one cut up chicken breast only because this was all I made and I wanted it to have some meat. Quite yummy!

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imjammin

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Hemet, California, USA
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Reviewed: Oct. 27, 2006

Fantastic and like other said, very flexible recipe. We make it when we want something fresh and flavorful. About the only changes we made were cooking the broccoli and little longer, adding more garlic, and adding some basalmic vinegar in.

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Staci

	Cooking Level: Intermediate
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Reviewed: Oct. 24, 2006

This recipe sounds great, but I'm confused about whether to use frozen broccoli or fresh?

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Vicki T


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Reviewed: May 14, 2006

Tasted great by omitting the regular tomatoes. Agree with another reviewer who said this was a versatile dish.

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Reviewer:

SEA1964

	Cooking Level: Expert Home Town: Lima, Ohio, USA Living In: Franklin, Tennessee, USA
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Reviewed: Feb. 16, 2006

I cooked this for Valentines Day... It was so good and delicious. The only things I didn't use were the red pepper flakes and the spinach because I don't like those. My husband liked very much, too. It's very easy to do, too. Thanks!!!

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Frances


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Reviewed: Feb. 9, 2006

This recipe is wonderful. I found it to be very flexible. I used caluiflower, spaghetti, red wine, lime juice, and pecans. I also increased the garlic to 5 cloves, doubled the red pepper flakes and the sun-dried tomatoes and omitted the spinach. It works well with what you have and can be successfully adapted to various tastes and available ingredients. It is delicious!

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borges


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Reviewed: Oct. 4, 2005

The wine and feta gave this a "fine-dining" flavor. I used diced tomatoes instead of whole to save time, and used bow-tie pasta. The broccoli had a pleasant flavor and did not get "crunchy" as I feared it might. I thawed the broccoli slightly before cooking.

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Reviewer:

Stacey


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