I made it for lunch this weekend, and it was really good. I think by itself it wouldn't be so great. The texture is different from normal pasta. I sauteed up some bell peppers, mushrooms and cabbage, threw the cooked pasta in with some seasonings and a little drizzle of olive oil. I think the crunch of the veggies offsets the texture of the pasta. I had the Tomato Basil flavor rotini.
Last edited by PacNW IP; 02-19-2013 at 11:27 AM.