Beware 2 tablespoons salt was way too much for my taste. Might want to tone it down on salt. Otherwise good.
So good and a nice light/healthy summer recipe. I used whole grain penne, white carrots, added a couple sliced up white mushrooms and topped with some minced scallions. Since DH and DSs do not like the majority of the veggies in this recipe, I made 1/2 so I had enough for dinner and lunch tomorrow. This would be good with some shrimp mixed in or alongside some salmon/talapia...Made for PRMR.
Healthy and delicious. I love the variety of vegetables. The only changes I made were to use chicken broth instead of beef and I used only between one-half and three-quarters a pound of pasta (and still thought that was plenty). Thank you for posting this lovely recipe!
When we went shopping yesterday I found a beautiful array of fresh herbs (first time this year!). Some went into this delicious pasta dish last night. This is as lovely to look at as it is to eat and it lacks nothing in flavor, texture or pure eating pleasure.
Very simple and very good. I used a vegetable broth rather than the beef broth, my only change. I couldn't get fresh broccoli and had to try frozen .. wouldn't be my first choice but wasnt that bad, and better than not having it! This dish pleases the eye with its bright colours, easily prepared on a weeknight, and what was left over I had for lunch today, just as nice :) Thank you Kate, another winner!
Very good and easy recipe. This one is a keeper.