The Tomato Plate

I had a bit of a problem with the cheese sauce; the first separated (heat to high) and the second was too thin - go figure. Once I added more cheese and some flour it came together nicely. I used frozen chopped spinach and dried sun-dried tomatoes. Everyone loved the "bits" in the bottom of their bowls the best. This was a very easy recipe and great use of the contest ingredients! Good Luck Chef!

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This was a pretty good dinner, but not too pleasent looking. The cheese did end up not melting properly even tho I did stir frequently..... so it ended up kinda clumping and not being real sauce like. This dish had great flavor, but just wasnt very pleasent on the eyes.

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This was a tasty recipe... I loved the combination of all the flavors--the pine nuts added great texture and flavor. We felt the tomatoes were a little overwhelming and may try it again with about 1/2 the amount. I also felt the directions were a little complicated, that the recipe would turn out the same with not quite as many steps. The sauce was a little thin to just pour on top, so I tossed it all together before serving. We enjoyed the pasta dish with chicken breasts and asparagus for Valentine's dinner. Thanks for the recipe... I'll be tweaking it to fit our tastes and making it again!!

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4 stars This was easy and delicious, a perfect dinner for a busy night. I used minced garlic instead of powder, and bow-tie pasta instead of linguine, but overall I think the recipe came out probably as it was intended. The only thing I might change next time is the method of melting the cheeses in the milk — I might start it as a roux first, then add milk, then add cheese, just to help keep it from separating. This pasta was mild enough to please my children, and the flavors were complex enough to please the adults too. Pour yourself a nice glass of wine with this, toss a green salad, and enjoy a fabulous dinner.

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The flavours in this are lovely and I had such high hopes for the easy cheesy sauce. But what a disaster I had despite following the recipe to the letter, it split then moulded itself into a very rubbery lump. I wish I had started with a roux base, then it would have been very good indeed.

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