*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes I opened a can of petite diced tomatoes and blended half of it then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good!
Delicious. Had I had some chicken handy I would have added it...but it was good without it. Loved the fresh veggies and the only change I made was to toss in a few shakes of Italian seasoning and use fat free sour cream as opposed to cream since to me it adds a lot of flavor. And I decreased the oil by a lot - don't think there is a need for a full 1/2 cup! Nice and simple will use again. Thanks.
I had to make some changes to due to the ingredients that I had on hand. I only had 2 portobella mushroom caps so I sliced and cut them into bite size pieces. And I didn't have any canned tomatos so I chopped 2 small ones and put it in the food processor. Had I had the correct ingredients this would have been little time consuming to make. I also used only 1/4 cup olive oil and half & half in an attempt to reduce calories. Because I didn't use heavy cream it didn't get as thick as it was supposed to but the fresh veggies really stood out. It could still use a little tweaking to make it an awesome dish but it definitely has the potential.
REALLY GOOD and very easy recipe that tastes like more time was spent in the kitchen. The first time around I followed the recipe exactly and it was delicious. The second time around I liked it even more by cutting the oil to 1/4 cup and using 1/2 cup half & half and 1/2 cup low fat milk. Thanks for the recipe - I will be making it again!
Just finished scraping the last of this sauce off the pan - yum!! I used less olive oil and fresh tomatoes plus a little tomato puree since I didn't have canned - taste was so good before the cream that I almost didn't add it! But it was awesome with the cream too. Served it over chicken cooked with salt pepper and a little paprika. Thanks Anita!:)
Very tasty. Cut oil to 1/3 c.; added 1/2 yellow onion diced; subbed milk for cream and added some flour and corn starch; added splash of vodka 1 t. oregano and 1 t. tarragon to sauce. Wish I would have made more to have some leftovers.
Great recipe! We're not big on tomatoes and this scored high with all. Used 1-2 tb sp olive oil because you don't need much. Diced petite tomatoes added lemon juice for some acidity. Then spinach and capers because I love them. Used 1/2 c of half-n-half and it was delicious. Hubby (who isn't crazy about asparagus) really loved it and told me not to change a thing. Can't wait to eat the leftovers for lunch!
This was very good. I made a few minor alterations. First I browned some chicken breasts with salt and pepper in olive oil and set them aside. I picked up with the recipe as written from the beginning at that point and I just added the chicken back in with the tomato puree. Then instead of cream I used 1 cup of rice milk mixed with 1 tbsp. flour (I can't tolerate a lot of dairy!). When I served it I topped it with a little shredded low fat mozzarella. My six-year-old loved it. Thanks!
Absolutely delicious and incredibly easy! I used crushed tomatoes and canned mushrooms as it's what I had to hand. I added lots of oregano and basil finished it off with romano cheese. I used half & half and cut back on the oil. My pasta choice was whole wheat spirals. Ate this with a salad of purple onions crumbled feta dried cranberries green pepper garbanzos baby romaine and summer corn. Divine! This will go into the regular line up!