- Most Helpful
- Highest Rating
Very tasty and not time-consuming to prepare. We enjoyed it, and so did our dog (who ate the pasta, and then had some of the sauce on her kibble)!
I loved the taste of the sour cream with the roasted vegetables. It reminded me of stroganoff, though not overwhelming. Yum!
Well, I wish I had followed the recipe more as it was written. I halved the recipe and used zucchini, 1 large tomato, 1/2 a red pepper and 1 clove of garlic. I was out of onion and did not have an eggplant or other good roasting veggies on hand. I tossed this with spaghetti and added a touch more balsamic at the end, because it seemed a bit on the bland side. Unfortunately, I was out of feta cheese as well, so I tossed with 1 extra Tbsp of sour cream and added some cubed mozzarella. It was very tasty, but it would've been a knockout with the feta. An extra star for being so healthy. Thanks!
I loved it, my hubby loved, will be making again and making often. It was a breeze to prepare and it tastes like something you would order at a fine Italian restaurant. I made as directed and thought the eggplant was a must, as well as a good quality balsamic. I used fat free yogurt in place of the sour cream and thought that it gave the dish a rich creamy sauce. My feta was past its due date so, I used freshly grated parm in a pinch; but I will definitely use the feta next time - I can see it being a wonderful addition to the dish. Great dish Abby! Made for PAC Spring 2008.
Easy, full of flavour, a rich and interesting pasta dish, quite versatile as to the vegetables you could use. I left out the eggplant and added mushrooms and green pepper, otherwise followed the instructions exactly, and used penne pasta. We enjoyed this and will make it again, thanks for a lovely recipe! Made for PAC Spring 2008
My daughter made this for family dinner a few days ago. It was exceptional. Let me say now that I do not like tomatoes, but for some reason, I didn't mind them at all in this dish. It was the perfect blend of flavors and texture: excellent, filling, and just perfect for a balanced good-for-you-meal. Thanks, Abby for a fantastic recipe!
I made this for lunch today and enjoyed it. I used zucchini, tomatoes, onion and mushrooms with farfalle pasta. I really liked the flavor of the roasted vegetables but I wasn't thrilled with the addition of the sour cream. I think I will leave it out next time and see how it tastes. The feta gives it a nice tang. This was very easy to make and would go well at either lunch or dinner. Thanks for posting!
This has a really good flavor and is easy to make. I added mushrooms and a green bell pepper in addition to the other veggies. I also increased the vinegar and spices to account for the extra vegetables. It was very good. I'll make it again.