Reviewed: Apr. 21, 2013

Love this recipe. Used zucchini, summer squash, carrots, mushrooms, and baby corn. The herb and oil vinegar is a great combo. Very versatile recipe.

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Reviewer:

Phyliss H.

Reviewed: Mar. 11, 2013

Quite good! I used a little less olive oil - 4 Tbsp instead of 1/3c - which was plenty, I thought. I also put a lid on the broccoli for a couple of minutes to steam them a bit, so they were softened, but still toothy. We added a little shredded Parmesan cheese, which really made the flavors pop.

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Reviewer:

maggie

Home Town: Minneapolis, Minnesota, USA

Reviewed: Mar. 6, 2013

This tastes great, I think I will be making it often! It was fast and easy. One thing I love is that I always have the ingredients on hand. I always have frozen broccoli florets and frozen chopped peppers in the freezer. I always have carrots and jarred garlic in the fridge. I always have some type of noodles (this time I used egg noodles), the herbs and the red wine vinegar in the pantry. So thankful for a recipe that doesn't require me to run to the store. I imagine that you could use any veggies you like, and any shaped pasta. Thank you!

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Reviewer:

PotterGrl

Reviewed: Feb. 19, 2013

This is a great recipe! I love It!! Topped it off with parmesan cheese, Delicious!!However if you don't like vinegary tasting you won't like this!

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Reviewer:

Dawn

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

Reviewed: Dec. 13, 2012

Instead of broccoli I just add some feta cheese on top of each bowl after serving. A great meal that doesn't take too long to make.

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Reviewer:

Rothgar

Cooking Level: Beginning

Reviewed: Nov. 14, 2012

Not bad I even did one with spinach instead of Broccoli really good.. You can really make this recipe your's really great one to play with yummy!

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Reviewer:

Cinnamon

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 1, 2012

This was very, very bland. I followed the directions, but I had to add a lot of extra seasoning, oil and salad dressing. And it still wasn't quite right. It needs something like a chicken broth or another added flavor but I'm not sure what.

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Reviewer:

Michelle Curtis

Reviewed: Jun. 4, 2012

This is very good and nutritious, but Oregano is a very strong herb so I only added 1/2 tsp and it was more than enough. Also, I cut the olive oil down to 1/4 cup. Pretty simple recipe that is easy to tweek based on the veggies and pasta type you and your family enjoy. Simple but very filling and delicious!

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Reviewer:

Sue

Cooking Level: Expert

Reviewed: Feb. 2, 2012

I love the taste of the final product. I am a novice cook, however, so chopping all the fresh vegetables took me longer than I would have liked. I'll definitely start chopping before I'm hungry next time.

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Reviewer:

Andrea3130

Reviewed: Nov. 22, 2011

I used my own choice of veggies, 1/2 large eggplant, 1 zucchini, 1 red pepper, 4 small portabella mushrooms, 6 large olives all chopped and 2 garlic minced. This recipe is the best pasta primavera I have ever made. I sprinkled a little grated romano cheese and it was delicious! Definitely make this again! YUMMY!!!

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8 users found this review helpful