Used carrot (what we had on hand) instead of broccoli and green beans, and added more asparagus. Tarragon and chives instead of basil. Doubled the red pepper flakes (we like things spicy). Added 1/2 cup of chicken broth to the half-n-half and corn starch (other reviewers mentioned that there wasn't enough sauce, and I agree). Threw in ~6 oz of shredded rotisserie chicken, and served with a mixture of spaghetti squash (to cut back on carbs) and 2 oz whole wheat spaghetti. Delicious! Healthy! And clearly the recipe holds up well to modifications.
I've been looking for good vegetarian recipes to prepare for a family that loves meat and tried this one last night. It was delicious and no one missed the meat. I loved that the pasta was cooked in the same water used to cook the veggies so the nutrients didn't go fully to waste. I used 3/4 cup half-half since some reviewers mentioned the sauce was on the dry side and that worked well for me. The sauce coated the veggies and pasta so every bite had a nice creaminess to it. Will be making this again and again.
This dish was really good but I agree about there not being enough sauce. Fortunately I added the vegetables and pasta to the sauce a little at a time so I was able to see that there wasn't going to be enough and so didn't add all of them. I figure I'll just make some extra sauce for the leftovers. I pretty much followed the recipe with the exceptions of less onion, no red pepper and used penne pasta because I try to use either whole wheat or one of the super pastas and I could not find linguine in either.
I thought this dish was a bit dry. I'm not sure if it was because of all the vegetables, but mine needed more sauce. I ended up adding some of the water I cooked the pasta with to the sauce and it helped, but if I make this again, I will double the sauce.
This was a great combination of vegetables, which were done perfectly! I loved the emphasis of the veggies over the pasta. I made the sauce using unsweetened soy milk since we are moving to a vegan diet...it was a great substitute. I water- sauted the onion and garlic (Dr Joel Fuhrman technique). The basil added an incredible fresh flavor.
I thought this recipie was good but I did find the sauce to be a bit bland. I made it as directed. I imagine if some meat like the shrimp or chicken sausage suggested in other comments was added, it would be better. If you wanted to keep it vegetarian, I would maybe at least add some white wine or something to boost the sauce a bit.
Great spring dish for when I'm craving pasta but want to keep it fairly low-cal and healthy. I added a yellow squash and half a can of garbanzo beans in with the peas and upped the garlic and salt just a little, but otherwise followed the recipe exactly and was pleasantly surprised with the results. Cooking the pasta in the same water used to blanch the veggies adds wonderful flavor!
I made this last night, it was DELICIOUS!!! Thank you for posting it!
I tossed in some rotisserie chicken breast and it was great!
Made this recipe for company and was very successful. Added hot Italian chicken sausage links. After browning the sausages used this pan to make the cream sauce, adding a dimension of flavor. Also, since the sausage was spicy, I did not add red pepper flakes. Added yellow crookneck squash slices to the vegetables and would definitely do that again for color and flavor variety. I will definitely make this recipe again, but didn't rate it 5 stars because it felt like something was missing - not sure what.
Made as directed except we added more garlic and crushed red pepper. Also, instead of only fresh basil, we used a combo of tarragon, rosemary, mint, basil and thyme from the garden. Absolutely delicious!
I love this dish and make it frequently in the Spring when asparagus is in season. The one thing I do change is that I add frozen shrimp in with the peas and it makes it more of a complete meal for my family (my kids even love it!). I think with the shrimp it would b suitable for a special occasion.