Reviewed: May 1, 2013

I actually miscalculated and only made double the sauce for quadruple the pasta, so I used a can of crushed tomatoes for the second batch of sauce. That batch was a little more sour than the first, but both were delicious!

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Reviewer:

gelachua

Reviewed: Apr. 6, 2013

Big Hit at my dinner party tonight. I did follow the recipe combined with the suggestions of the review lizd 79 and sautéd the shrimp in the garlic and onion. The flavor of the sauce was awesome. THe fresh basil and oregano, garlic was the key. I did season the shrimp with seafood seasoning and added some red pepper. I probably tripled the spinach, just wanted more green. I find a prep time of 15 minutes is not accurate. There is lot of chopping and dicing, oregano, basil, onions, tomatoes, cheese, clean spinach and shrimp. took me much longer than 15 minutes but very worth it. I will definitely be using this recipe again.

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Reviewer:

Rnstitches

Reviewed: Mar. 13, 2013

A so-so dish. Edible, but in the future I would use little to no cheese as once it was mixed in the pasta it totally over-powered what little flavor there was. DEFINITELY get all of your ingredients ready before hand unless you are a chopping pro ;)

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Reviewer:

mariaelizabeth

Cooking Level: Beginning

Reviewed: Jan. 1, 2013

I added jarred pesto mix - about 4 tbsp. - in with the onions and cherry tomatoes. Also added a few shakes of red pepper flakes & parmesan cheese

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Reviewer:

sue

Reviewed: Sep. 23, 2012

simple and healthy ingrediants.It's makes a very sweet, different sunday meal, and it was a homerun for my two young children and husband who don't ever like to try anything different.

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Reviewer:

cookicutter324

Cooking Level: Intermediate

Reviewed: Sep. 19, 2012

This was amazing! The fresh ingredients really made this dish...goes to show you that you don't need a whole lot of ingredients, just a few really good ones! It was a restaurant quality meal at a fraction of the cost. FYI- I used the whole onion, skipped the oregano and added italian herbs instead (that's what I had ). I grated the cheese and I felt it was a bit much. You can defintely do without the cheese. Further, I added hot sauce to the tomato mixture as it was simmering and also some chicken boullion (about one tablespoon)...this meal can use the extra salt. It sounds like a lot of changes, but you'll improvise to your own tastes as you go along. Have fun!

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Reviewer:

Karin

Reviewed: Aug. 27, 2012

This was an excellent recipe. I don't like to review something that I have changed considerably, but I used ingredients that I had on hand and it was excellent. The sauce, which I followed exactly, was very tasty. My changes were: I used swiss chard instead of spinach (because I had it in my garden); I added Kalamata olives, because I love olives in everything and instead of fettucine, which I didn't have on hand, I used penne. I also added some fresh parsley, which I also have in my herb garden. I can't wait to make this dish for guests.

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