Reviewed: Jun. 1, 2009

Wonderful recipe! I used sun-dried tomatoes packed in oil instead of fresh. I did place the tomatoes in paper towels to absorb some of the oil to keep the dish from being to oily. I used a 6 oz bag of baby spinch too. My husband said he felt this was restaurant quality!

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DESSERTDIVAFLORIDA

Cooking Level: Expert

Home Town: Grantville, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

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Reviewed: May 31, 2009

I made this today, doubled the recipe for my family of 3 teenage boys, my preteen daughter and my Hubby. I was so eager to make this, so I subbed the white wine with chicken broth and the half and half for 2% milk. The entire family enjoyed this. I served it with some good crusty french bread. A very easy dinner but looks and tastes wonderful! Try it, you will not be disappointed!

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: May 29, 2009

This was very tasty. I doubled up on the recipe. I used fresh spinach from the garden but did add some more frozen spinach because I love spinach. I ended up having to make extra pasta for the sauce because it tasted soooo good! I served it with "Sweet and Savory Kale" which complemented the dish. Thanks Keri and the AR Exchange Gang for creating such a delicous meal.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 28, 2009

Most excellently orchestrated! Totally delish. Didn't change a thing except to add tomatoes at the end. So, when are you going to create another masterpiece?

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 26, 2009

Awesome ! I added the tomatoes a little later, at the same time as the spinach.

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summo

Cooking Level: Intermediate

Living In: Lindsay, Ontario, Canada

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Reviewed: May 25, 2009

This was so easy and yummy! I made enough for leftovers, thank goodness, because we absolutely loved this recipe. I added about a teaspoon of red pepper, just for spiciness, while cooking the mushrooms and shallots. I also substituted 2 tablespoons of butter for olive oil. This recipe is definitely a keeper.

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cookincourt

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Reviewed: May 23, 2009

This was really good! Unlike the previous reviewer, I did NOT have any help with the prep, so I felt like I was in the kitchen forever, but the end result was worth it. The only change I will make next time is to add another 1/2 cup or so of grape tomatoes towards the end of cooking, simply because the tomatoes got kind of lost/incorporated into the juices after all the stirring and simmering. Very nice job, Keri!

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Reviewer:

Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: May 23, 2009

This recipe rocks! We will definitely make it again for guests. My entire family was on board to help out with the prep. We decided splitting up the prep is definitely the way to go. It comes together pretty quickly after the prep is done. This Gang recipe was made by my whole gang. The results were unanimous, it is delicious! We did not change a thing. It was terrific just as written. Thank you, Recipe Exchange members! This recipe is a keeper!

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