About this recipe: This is a colourful vegetarian pasta dish packed with summer vegetables. Use whatever you have on hand but I like it with peppers, courgette, squash, mushrooms and tomatoes.
Great recipe. We used shell pasta, and instead of plain tomatoes we added canned, diced tomatoes seasoned with garlic, oil, and vinegar. The tomatoes acted as the sauce, and added lots of flavor to the dish. - 26 Sep 2005 (Review from Allrecipes US | Canada)
I took some advice from the last reviewer and made some modifications. I took ground mild italian sausage and made mini meat balls with them, ground them, and set them aside while I did the veggies. I added about a 1/2 cup of white wine with the veggies, lots of salt, some oregano, parsley, and basil, and used a can of italian stewed tomatoes (drained) instead of fresh. Topped it off with shreded parmesean and it was a hit! My husband and our dinner guests loved it. I'll definately make it again. - 11 Jan 2008 (Review from Allrecipes US | Canada)
As the others, I found this to be a little lacking in flavor. It needs something to tie things together so that it does not just taste like pasta with vegetables. My reccomendation: add some itailian sausage, a quart of chicken stock and cook the pasta in the skillet. Then throw some parmesan on top before serving. - 29 Jul 2007 (Review from Allrecipes US | Canada)