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Average Rating:
Total Reviews: 13
Showing 11-13 of 13
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By wolfeher_12461510
Denville, 70
on August 21, 2010
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I saw this recipe in the magazine recently - fabulous meal! Don't usually use mint leaves - I was pleasantly surprised how crisp/clean/summery it made this pasta dish. Very very tasty!
By OcnPrk Chef
Virginia Beach, VA
on August 07, 2010
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I served this over mushroom ravoili & it was delicious!!!! Will make again.
By tallentedmango
Ringgold, GA
on July 16, 2010
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This was super easy to make, the trick about soaking the zucchini in salt was genius! I will use that when I make cheese filling for lasagna or stuffed shells. I tripled the veggies and used a 13 oz. box of pasta. My family of 6 ate and then had leftovers for 2 the next day. Great way to have a big bowl of pasta with the carbs of a small one!! Love the bright bursting flavors!