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Tasty but watery broth. Might be better with crushed tomatoes.

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Marilyn #6 February 10, 2010

With such a quick cook of the canned tomatoes, it doesn't really give them a taste to get that acidy taste out of them. I ended up having to cook mine for a long time because I added the tomatoes juice (when it shouldn't have been), and no pasta water. The only way I'd probably do this recipe again would be with fresh tomatoes. I added some yellow squash, which made it pretty with all the different colors. So, even though I messed up a little bit, I don't know how much better this would have tasted.

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enestvmel June 30, 2009

This is an excellent pasta vegetable dish with lots of vegetables - just the way I like it! I enjoyed the mildness of the sauce that made the natural flavours of the blend of vegetables stand out. I used a 28 oz can of diced tomatoes with herbs and spices, and used 1 tsp dried basil plus 1/2 tsp oregano instead of the fresh basil. I also didn't add the 1/2 cup water, as I found it quite moist and saucy already. Thanks a lot for the great recipe!!

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LUv 2 BaKE June 10, 2005

I made this as directed, except that I used fresh plum tomatoes in place of canned, and I used some white mushrooms in addition to the portobellas since mine was small. I liked this recipe because there's a lot more veggies in relation to the pasta - often it's the other way around, and I end up adding more vegetables. The basil makes this so I wouldn't recommend doing anything but fresh here. Thank you for a great weeknight recipe.

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Vino Girl January 27, 2005
Linguine With Portabella Mushrooms and Broccoli