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This was a delicious way to get our 5-a-day of veggies today! The preparation was quick and easy - chopping, boiling and roasting were all complete withing 45 minutes so it made a great weeknight meal. I used canned quartered artichoke hearts (drained) and was amazed by the flavor they acquired through roasting. I also agree with your comment about interpretation. Other veggies such as zucchini and mushrooms would lend themselves to this dish - whatever was ripe in the garden or on special in the produce section. Great stuff SweetJezebel - thanks!
This was SO good, the flavor was amazing! Thank you so much!
This is my favorite menu item at The Cheesecake Factory. I came home and decided to try to recreate the recipe, but found your version and decided to give it try. I did make some changes as per what I wrote down for ingredients while at The Cheesecake Factory: I added some yellow bell pepper in addition to the red, I aded some chopped fresh tomatoes in addition to the sun-dried, I added about 2 tablespoons of butter to the finished pasta and also added basil pesto to the pasta. Thank you for posting this recipe and giving me a platform to interpret! Absolutely delicious!
A knock-off of The Cheesecake Factory's "Evelyn's Favorite Pasta"... I loved it! Thanks for posting!
Wonderful! It is such a great blend of flavors. Every bite is exciting. I am not a big eggplant fan, so I substituted a zucchini. A very healthy meal. Thanks!
This is awsome! My husband is a meat eater and he never asked where the meat was. We ate left overs and it was as good or better after the flavors had a chance to blend. I wouldn't hesitate to serve this to guests. When grilling seanson comes around I'll throw in some chicken. Thanks again for this!
Wasn't sure how this would turn out without any "sauce" to it, but it was surprisingly good. Whole family liked it!
The only nice thing I can say about this is that the dogs liked it. This goes into the file of, "tried it, but will never make it again".