No changes needed.
@Amanda 1277. The recipe does state using all of the olive oil. 2 tsps. to be added to the "next 7 ingredients" (step #1) and then 1 TBLS (3 tsps) to saute the veggies. Not sure it makes much difference in the taste of the final dish. My husband and I liked this dish and found it a nice summer meal. Would someone tell me how and when my "name" got changed from BakerCarol to Cooking Crazy???
A light and easy dinner! Perfect for a lazy summer Sunday night after a busy weekend.
Loved this recipe!
I used a can of drained, fire-roasted diced tomatoes instead of fresh and dried thyme instead of fresh. Next time, I would probably skip the almonds. I really liked this... more than I thought I would.
This recipe was ok, but I would not make again. It was fairly bland and the sauce is pretty much nonexistent. I think it could be made better if it had a wine sauce (maybe chicken broth and white wine) and then with maybe more chunky veggies and maybe something like shells, like that one other user suggested.
thought this was fabulous. didn't make any changes and it turned out wonderful. the flavors meld well together. and it's nice and light and summery. is definately a keeper for us (hubby loved it). we just had a simple tossed salad w/ this (didn't try the breadsticks this time). only thing is that in the ingredients list it says 5 tsp. of evoo but the recipe only calls for 3. i used the same amount in the tomato mixture and used 2 tsp. for the zucchini saute. i recommend this recipe highly.
We loved this! It was light and the flavors fantastic. It's a definite keeper. Next time I'll try the tapenade breadsticks.
Tasty and simple dish to make.
This was alright, but it didn't stand out to me. I made it last year and haven't wanted to make it again, so I am taking it out of my file. There are much better pasta dishes from Cooking Light. However, the olive tapenade breadstick recipe that was in the magazine with this recipe was fabulous. I would definitely make those again.
I love it...
My boyfriend and I absolutely loved this! It's even better the next day, when all the flavors have had a chance to meld a bit. Added some freshly grated parmesan over the top for an extra kick; I'd think pecorino would complement this nicely too. The sliced almonds worked really well with the fresh mint and cherry tomatoes... a very unique taste and great option for those trying out a vegetarian diet!!
I loved this recipe! The previous reviews made me weary, but I thought it was great, WITH THESE MODIFICATIONS. Omitted sugar, used grape tomatoes, used a little over a 1/4 t. dried thyme, subbed whole wheat shells for the pasta, used vegetable broth, used 2T of basil paste instead of mint (and didn't then add any fresh herbs as a finishing touch), used parm instead of romano, and added a can of drained cannelini beans. Lots of subs, I know....but fantastic!
OMG - this was soooo bad. I have made many dishes from Cooking Light and typically LOVE all of them. This was the exception - yuck!! Very bland, no flavor - and I even roasted the tomatoes first! I have made many pasta dishes just by throwing things together and they were so much better than this. I was very disappointed - but it won't keep me from trying from Cooking Light again!
This was tasty; everyone in my household liked it, though it didn't get any "wows." My grocery store didn't have any refrigerated linguini, so I just used boxed Barilla multi-grain linguini. I added two pounds of grilled chicken (cut up) sprinkled with salt, pepper, and thyme. I also used basil instead of mint. I served this alongside made the olive tapenade breadsticks--next time I will put the olive mixture in the food processor, I think, as it was a little hard to twist the breadsticks once the mixture was spread on--seemed as if it would be easier if the mixture was smoother.
I thought that this was easy, tasteful, and quick to fix. Granted I couldn't find the pasta the recipe said, I used spaghetti instead and it still turned out great.
This was flavorful and nice change up for summer pasta. It's a keeper!
This was too much work and didn't congeal well either. It tasted good but wasn't worth the effort.
I'm actually surprised at some of the reviews?! I thought this recipe was fantastic and so light / refreshing on a spring/summer night! I grow mint and thyme in the garden, so it's always so nice to use home-grown ingredients. The grocery store was out of cherry tomatoes, so I substituted grape...worked fine. I will absolutely make again. I did find the romano pecorino a bit strong and might substitute something lighter. ENJOY!
Made to recipe except used fresh garlic (with every other ingredient fresh or out-of-the-garden, why did they write bottled garlic?) and half romano/half parmesan. It's true that after you combine the three elements, most of the vegs fall to the bottom -- this happens with other CL recipes. We take care of it in the plating -- serve the four portions and then spoon out the vegs to top. Light summer meal.
I can't claim that I followed the recipe exactly but I came close. I don't like tomatoes so I omitted them from shallot mixture. I may have accidentally added too much thyme because it was a very strong flavor in the dish. Since I omitted tomatoes, I decided to add chopped onions to the zucchini and was pleased with that. I didn't have mint so I replaced it with rosemary. I agree with other reviewers that it was difficult to blend the sauce into the pasta. I served the pasta with the Roasted Rosemary Shrimp (in the same issue) and they went very well together. I would make again but definitely would watch out for the thyme.
You don't even miss the meat in this veg dish! I was surprised at how fresh and cohesive the flavors were. I made the bread sticks with the olive spread which complimented the dish perfectly.
i have never really cooked w/mint ...latin recepies don't call for much mint.. i loved how quick it was to make. i was getting tired of rice and beans everynight. my husband is not a veggie eater and had his doubts but he still ate it. i decide to add chicken w/ the zucchinni. and best of all my son who hates pasta liked it. minus the zucchini and cheese( for him).. as for me i loves it...light filling and fresh
We thought this was a flavorful and attractive dish. I followed the recipe, except I didn't add the second bit of mint and used asiago instead of Romano (it was what we had in the fridge). Like others, I found it impossible to mix the veggies into the pasta in the large batch. Next time, I'll serve them separately. They mixed fine in individual bowls. I wonder why?
I agree with Rebecca. I couldn't mix the vegetables in with the pasta despite herculean efforts. And the "sauce" was so bland as to be almost nonexistent. I wouldn't make it again.
It was OK. However, there are so many better CL pasta recipes that I probably wouldn't make it again. If I did, I'd make a bunch of changes. I'd use penne rigate so that you could scoop the tomato and zucchini with the pasta on a spoon. I'd add at least 1/4 tsp crushed red pepper to the oil and garlic step. The mint and sliced almonds were a little strange in this recipe. I'd use a more classic basil and walnut combo. OR... just try a different recipe when the bounty of summer is available.
This recipe sounded so fresh and good, but when I made it it turned out bland and sticky. Even though I added the linguine right out of the water, it was impossible to toss with the vegetables, and the sauce did not add enough moisture or flavor. If I were to make this again, I would doctor the recipe so much as to be unrecognizable, by adding tuna or pesto or something.
This is delicious. We added chicken and left out the mint and it was great. I will definitely make again!
Tasted like spring and summer! My daughter is vegetarian, so I just substituted vegetable broth for the chicken broth. I tried it with toasted pine nuts and it was simply great! Everyone at the table raved. An easy, every night supper that can dress up for a special occasion as well.