Reviewed: Apr. 26, 2012

I'm going to give this 4 stars because I'd like to try it again. I used scallops that had been in my freezer, and they released so much liquid that the sauce was really runny. I also used fresh mushrooms and Healthy Request mushroom soup. I started by sauteing the mushrooms in about 2 teaspoons of oil until they released their liquid and started to brown, then the garlic, then the spinach and scallops and finally the soup and wine. It looked kind of nasty, what with the extra liquid, but it was tasty enough to make me want to try again. Served over rice instead of pasta. I don't think husband liked it much, and he complained about the number of dishes he had to do. ;-)

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Feb. 15, 2012

Ridiculously easy and FAST. I doubled the fettuccine, used fresh spinach and mushrooms and added the juice of 1 lemon to the sauce as it thickened. Even my 7 & 8 year olds cleaned their plates. Definately a keeper!

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Reviewer:

Saltydogee

Cooking Level: Intermediate

Reviewed: Feb. 23, 2011

Overall great dish, though my sauce tasted too like the wine I used. A good base to start from!

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2 users found this review helpful

Reviewer:

oldcrow

Reviewed: Nov. 21, 2010

It's easy to make but not so tasty for me. I probably won't make it again.

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4 users found this review helpful

Reviewer:

fewmets

Cooking Level: Intermediate

Reviewed: Apr. 13, 2010

Loved this recipe. I made a "healthy" version with whole wheat pasta, substituted half the olive oil with cooking spray and used low fat, low sodium cream of mushroom soup. SO GOOD!!

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Reviewer:

Julie Calderon

Reviewed: Aug. 9, 2009

Awesome, awesome recipe. I basically followed the recipe except that used whole wheat fettucine, sauteed the spinach with some garlic and omitted the white wine (didn't have any on hand). After reading several reviews swearing by the wine and fearing for the dish to be bland, I instead used several dashes of rice wine vinegar to give a little kick. I will definitely make this again & again.

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Reviewer:

wendybird

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Apr. 3, 2009

We sauteed fresh mushrooms with the spinach, not a big fan of canned mushrooms. For a cream sauce, it was very light and the wine had a huge impact in avoiding that generic cream of mushroom "casserole" taste. I thought it was excellent for a simple pasta dish that looked/tasted much fancier. Next time we might try adding a little wine to the scallops directly when sauteing.

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Reviewer:

thenextfoodnetworkstar

Reviewed: Jan. 20, 2009

My daughter said this was one of the best things she's ever eaten -- better than a restaurant! As a beginner cook, this was a huge victory. Thanks for the delicious, easy recipe!

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Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

Reviewed: Jan. 19, 2009

Delicious!!! I used the ingredients according to recipe but changed the way I cooked it. Sauteed garlic than added spinach, put aside. Cooked scallops put in bowl with spinach. Made sauce with low fat soup and cup of white wine. Let cook down about 6 minutes, added scallops and spinach and pasta for last coupld of minutes of cooking. Served with sprinkle of parm cheese. Will make many more times.

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Reviewer:

Katy

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Jan. 5, 2009

This was a great recipe. I must apologize, however, because I have to admit I did alter it; I do typically prefer to try a recipe for the first time written as is before altering. However, my boyfriend doesn't like the taste of white wine (or red), and I thought an alfredo sauce would go perfectly. Consequently, I substituted the white wine and cream of mushroom soup for Rebecca Swift's amazing "Alfredo Sauce" recipe from this site (butter, heavy cream, garlic, Parmesan cheese, and parsley). It was absolutely perfect! Boyfriend told me it was so good we should only have it on special occasions. Also, I forgot to add the mushrooms - had bought them specifically for this recipe and everything - but truly I think the recipe was just fine, if not better, without them.

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