Loved It! My son is a pasta critic and he really liked it too. I used more olive oil as when I added the mushrooms and spinach it wasn't moist enough. I didn't add the tomatoes until the very end after I had already mixed in the pasta and this kept the tomatoes from getting too mushy. Will definitely make it again.

Reviewed On: Jan. 28, 2009

I followed previous reviewers suggesting of making it a day before serving it. After tasting it the next day I felt it was just okay. I decided to puree it to see how it tasted, it was better. The flavors were better combined. I still thought it was a bit on the acidic side so I added approximately 1/4 cup of cream. This helped to tone done the acidic taste. My dinner guests were split on who liked or disliked it. Out of 6 only two really liked it. The consistency was that of pumpkin soup. The wine taste seemed kind of strong. Overall, I would give the recipe 3 stars but after adding the cream and pureeing it I would give it 4 stars.

Reviewed On: Jan. 27, 2009

Loved It! There were a few things I did differently. I used Feta instead of Blue Cheese, sauted some mushrooms in butter and cut the fresh basil into strips. I then put everything on the crunch bread roll. We'll be making this again. Thanks for the recipe!

Reviewed On: Jan. 14, 2009