Comments on: Roasted Vegetable Pasta

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 25 Jul 2025 14:49:46 +0000

In reply to Mary M. Hi Mary, I'm so glad you loved the pasta!

By: Mary M

Mary M — Fri, 25 Jul 2025 14:45:41 +0000

Fantastic recipe. I used the veggies in the original recipe but doubled everything but the pasta. The men in my house like a heartier meal if I am making it vegetarian so for them, all the extra vegetables made it satisfying. I loved everything about it, especially the fact that it was filling with out being heavy.

By: Duarte

Duarte — Sun, 13 Jul 2025 17:42:18 +0000

Very good

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 11 Jul 2025 21:37:27 +0000

In reply to Amie. So glad you loved it, Amie!

By: Amie

Amie — Thu, 10 Jul 2025 21:40:57 +0000

This was great, but I roasted the veggies with the herbs and garlic, rather than adding them at the end. I also added roasted chicken I also cooked with herbs stuffed in the middle. Really happy with the way it turned out!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 23 Aug 2024 20:31:59 +0000

In reply to Dianne. Thanks for your comment, Dianne! If you try this pasta again, I'd start with 1 teaspoon dried thyme and add more to taste.

By: Dianne

Dianne — Thu, 22 Aug 2024 01:50:57 +0000

In reply to Gracefinger. This is a delicious recipe but please let us know how much spice to use if we don't use fresh thyme etc. We always have dried (ground?) in the cupboard though. I guessed but don't think that I used enough. I don't want to miss out on flavor but can't always get to the grocery store for fresh spices.

By: Gracefinger

Gracefinger — Fri, 28 Jun 2024 16:13:45 +0000

Nice Creative dishes from Love and lemon.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Sep 2023 14:18:58 +0000

In reply to Ruth. Hi Ruth, I'm so glad you loved the recipe!

By: Ruth

Ruth — Thu, 07 Sep 2023 00:41:24 +0000

Marvelous dish with endless variations in vegetables. I would not leave out the base of cherry tomatoes, onions and garlic but otherwise use what you have. I loved eggplant, zucchini and summer squash, mushrooms, sweet peppers, green beans, and even corn off the cob. Hard to go wrong. Thanks for a wonderful base for using whatever the harvest yields. I used a white balsamic vinegar instead of sherry vinegar ( both on the milder sweeter side)..