Baked Pasta Primavera

Colorful zucchini, yellow squash and cherry tomatoes nestle in this creamy pasta. Lemon zest brightens the dish, and fresh bread crumbs on top add a delightful crunch. Cut all the vegetables to about the same size to ensure that they cook evenly. Substitute other seasonal vegetables to make this recipe year-round.
Average Customer Rating:
3.5 out of 5
3.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Baked Pasta Primavera
Review 1 for Baked Pasta Primavera
3 out of 5
3 out of 5
Sassafras
,Boston
,MA
April 22, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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A bit bland, but salvageable
April 22, 2015
The scarce cheese sauce can leave much to be desired. When mixing the sauce, try 2 tbs flour, 1.5 cups milk and 2 cups Parmesan. Complete the rest of the recipe according to the text.
Otherwise, the veggies are very light and this makes a delicious pasta!
Pros: Yield, Good Value, Easy, Healthy, Appearance, Adaptable, Will Make Again
Cons: Taste
Review 2 for Baked Pasta Primavera
4 out of 5
4 out of 5
katerskater5
,Champaign
,IL
March 12, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Full of veggies and plenty delicious
March 12, 2014
The amount of veggies in this makes for a healthful and plentiful meal. It wasn't the most amazing meal I've made, but it was satisfying and made a lot. I used 50% whole-wheat rotini and the 2% milk. My toddler ate it, too if that means anything.
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Healthy, Adaptable, Will Make Again