Reviewed: May 8, 2012

I loved it, but I always love recipes like this. My husband was a little skeptical (no meat!?!) but he did like it. It seemed a little dry, but still good.

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1 user found this review helpful

Reviewer:

Lindsay

Cooking Level: Expert

Home Town: Inman, Kansas, USA

Living In: Leo, Indiana, USA

Reviewed: Apr. 17, 2012

I wrote this as directed except I only had one can of tomatoes on hand. Next time I would make sure I have two cans, but having just the one was not bad. With whole wheat pasta, this made a nice healthy weekend lunch.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jan. 23, 2012

This is fantastic with some additions. I sautéd 2 garlic cloves (minced),1 onion, chopped & 1 pkg of sliced baby bella mushrooms, salt & pepper in olive oil. When that was softened, I threw in the spinach and poured a cup of chicken broth over the mixture until wilted. Threw in the cooked pasta (used Rigatoni), Added Italian Seasoning, 1 can of petite diced tomatoes,1 can of Northern white beans and 1 package of turkey smoked sausage sliced thin and topped with parmesan cheese. Great meal!

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Reviewer:

Caryl

Cooking Level: Expert

Reviewed: Mar. 4, 2011

Easy and fast, perfect for a weeknight dinner

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3 users found this review helpful

Reviewer:

vegmomfeedsmeateaters

Reviewed: Oct. 31, 2010

This is an easy, healthy dish to whip together anytime of the week; however, without the cheese the dish is bland. I use Chevre but any other strong cheese would suffice. I also use 6 oz of arugula instead of spinach and top with lots of chopped Italian parsley too. Mmmm...

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6 users found this review helpful

Reviewer:

keb1975

Cooking Level: Intermediate

Home Town: Sumner, Iowa, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 15, 2009

Really nice. Added a pinch of salt and lots of black pepper. Also used some organic goats cheese instead of feta. Was very good and yes, perfect in a rush for lunch ....

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9 users found this review helpful

Reviewer:

CAITHNI

Reviewed: Apr. 12, 2009

It is a really good base recipe (just as another user noted). I did add two cloves of garlic and a can of mushrooms; I used miniature farfalle pasta instead. Also, I reduced the 2 cans of tomatoes and instead used 1 can of plain tomatoes and one small can of tomato sauce with garlic and organo. Also, added crushed red pepper as desired.

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7 users found this review helpful

Reviewer:

andrinamarie

Home Town: Dade City, Florida, USA

Reviewed: Mar. 17, 2009

We tried this last night and loved how it came out! I made a few changes, per the other reviews of this recipe. I added some garlic and some leftover pasta sauce for a little more body. I also used a can of diced tomatoes with green chilies for the kick that my husband likes. We let it cook down a little and served it with shells and a sprinkle of feta - very delish! The spinach made it, we'll definitely be having this again.

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12 users found this review helpful

Reviewer:

Houn

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

Basically good, though a little lackluster. Used fresh roma tomatoes, added garlic and some dried thyme. It's a good and healthy base that I'll make again. Thanks.

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5 users found this review helpful

Reviewer:

KMAX1

Reviewed: Jan. 20, 2009

Quite tasty; we modified by using 1 can diced tomatoes and 1 can tomato sauce, a package of frozen spinach sauteed in olive oil with onion and garlic, and romano cheese. The addition of garlic powder and italian seasonings gave it great flavor.

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3 users found this review helpful