I am not usually a fan of pasta fritattas, they often seem too heavy to me. This one was lighter than most, texture-wise (probably because of the cream in the recipe, so much for post-vacation diets!). I still prefer the solely vegetable based fritattas more--the artichoke taleggio one from a recent issue was outstanding! But this was good (my husband even said delicious), and it allowed me to use up some arugula that was on the verge of going off as well as the ends of various herbs. I would make it again...without the pasta.