Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (12)
Any way to help gluten free pasta in this recipe not turn to mush?
Bland and dry
I would like to try this recipe but I am confused. Do I use 2 cups of water to boil everything till done then do I drain whatever liquid is left before adding the rest of the items?
This recipe is delicious and very easy to make. I loved the pesto recipe as well.
Thanks for clarifying the extra cup of water. It looks just like the picture. Most of all it taste delicious. Will make it again. It will be on my rotation.
Made this with 16 Oz of pasta instead of 8 (we are a family of 5) and used 4 cups of broth instead of 3. Also I waited to add pesto until after pasta and veggies were done cooking. Everyone in the family loved this recipe and it looked just like the picture My husband even asked me to pack the leftovers for him to bring to work tomorrow!
This recipe was so simple and super delicious to make! I did the recipe exactly as is and I would 100% come back to this. There was no extra cup of water FYI, so I suppose (based off the comments) I made this recipe after the edit 🙂
Are you supposed to drain the water after the pasta is done — before adding in the tomatoes and beans??
How many calories. And protein in one serving??
Delicious! My husband and I both like this dish and my husband gives it 10 stars. I followed the directions but like the other reviewer, mine looks nothing like the picture. Mine is creamy. By boiling it and then simmering it, it created a creamy pesto sauce, which is delicious.
Hi Rebekah,
Thanks for the review! Yes, the pasta is meant to be undrained. Because you and another reader mentioned it turning out a bit more liquid-heavy than you anticipated, we revised step 1 of the instructions to omit the 1 cup water.
Thank you again,
Courtney Davison
Editor
Forks Over Knives
Looks so good
Recipe doesn’t state if you need to drain the pasta or not so I didn’t and the dish looked nothing like the photo. Ended up with a semi watery consistency sauce. In saying that it still tasted pretty good! Added some spinach to the dish at the end. Would definitely make again.