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!
Wasn't sure how this would turn out without any "sauce" to it, but it was surprisingly good. Whole family liked it!
A knock-off of The Cheesecake Factory's "Evelyn's Favorite Pasta"... I loved it! Thanks for posting!
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".
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!