Reviewed: Nov. 2, 2009

I have made this a few times, and my family can't get enough.

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stircrazymee

Cooking Level: Beginning

Home Town: Flint, Michigan, USA

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Reviewed: Aug. 20, 2009

Excellent didnt have pesto used frozen basil cube from the freezer added to some chopped fresh basil from the garden , and topped with feta cheese YUMMY ! no pasta or rice even nessecary it was perfect paired with a salad

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aluna1120

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Reviewed: Jun. 14, 2009

Thank you for the amazing recipe. Tried it last night and we loved it. Used a whole bag of baby spinach, the entire jar of Classico basil pesto and 1 1/2 lb. medium shrimp then tossed with 1 lb. farfalle pasta. Delicious! Next time will add extra tomatoes too.

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Deb T

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Reviewed: May 24, 2009

I've made this twice now and both times it has been a big hit! The only difference is I added thinly sliced onions and peppers. It has been such a big hit, can't wait to make it again!!

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craig

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Reviewed: Apr. 5, 2009

What an oily, buttery, fattening MESS! This was good, but good grief! The main sauce ingredients were oil, butter and more oil! I halved those ingredients and added some Chardonnay with a bit of corn starch to thicken it up a bit. I also added the juice of 1/2 a lemon. I am soooo glad I did! I can't imagine this otherwise! Don't get me wrong, this was very good, but with a few alterations.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Great recipe. Even my husband who doesn't usually like spinach or cooked tomatoes loved it. The second time I made it I added 1/2 cup white wine and the juice of 1 lemon and it was excellent!

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MJMATHIS

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Reviewed: Mar. 7, 2009

It was awesome, even without the pesto because I didnt have any on hand. My husband loved it, and hes not a fan of spinach. I added a whole package of spinach..instead of the recommended amount, and it was superb. I kept picking at it while cooking!

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Lex Bubbles

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 7, 2009

Easier to prepare than I thought. I was short on some ingredients, ended up using rotel and used lemon flavored crisco vegi oil. Served over noodles and the lemon flavor gave a nice contrast, the rotel didn't hurt for just a small touch of a bite, was actually quite pleased.

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Furches

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Reviewed: Mar. 1, 2009

Very good and so easy. I served it over fettuccine. I'll definitely be making this again.

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somechik

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Reviewed: Feb. 28, 2009

delish! we served ours over whole wheat pasta, next time I'll shred some parm or add crumbled feta to the top. thanks!

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Leelee Best

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

This was excellent! I loved all of the flavors. I served it over penne pasta. I used canned tomatoes and also added artichoke hearts. Would be great with chicken, also.

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HIREK

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Reviewed: Feb. 25, 2009

Excellent, making it for the second time this week! Planning on trying it with more spinach and garlic, and serving it over linguine

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nrlund

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Reviewed: Feb. 19, 2009

This was delicious -- I was looking for a "no carb" recipe for my husband. I used just the "basil" only that comes in the squeeze tube which was all I had, and canned diced tomatoes, again all I had. I added more spinach than called for, but the taste of this is fantastic!!

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