Original recipe yields 4 servings
Based on a 2,000 calorie diet
I had no red wine vinegar so I put the spices in with the vegetables while they cooked and then tossed with plain olive oil. Very easy, very good. I also added mushrooms and asparagus. yummy.
Was pretty good. Made a good supper and next day lunch for a light eater like myself.
I love pasta and veggie dishes like this. I didn't have either color of bell pepper but my kids don't like them anyways. I didn't add the two full tablespoons of red wine vinegar just a splash.
I used my own choice of veggies, 1/2 large eggplant, 1 zucchini, 1 red pepper, 4 small portabella mushrooms, 6 large olives all chopped and 2 garlic minced. This recipe is the best pasta primav...
This was excellent but I did change some things. I didn't use any peppers or broccoli. Instead I added zucchini, leeks and carrots and I have to say it was a great choice I also skipped vinega...
Tried this recipe as a simple and quick Friday night dinner for the family. I took the advice of others and cut down on the amount of oil (I used about 4.5-5 Tbsp.), and I thought that was en...