Reviewed: May 26, 2012

Great recipe! This is my first review and I've used this site for years. My husband and my kids (age 2&3) loved it and all three of them are really picky eaters. I did make some changes though since I didn't have everything I needed. So instead of the 14.5 oz can of tomatoes I had a 10oz so I used that and some tomato puree I had. Also I used half an onion and cut them so thin because my hubby doesn't like them and I used garlic powder. And I only had parsley so I used fresh parsley as well and it was still fantastic. Great for left overs! ! ;)

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Reviewer:

jaydens.mommy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 24, 2012

This is a favorite! The only change I made was to use fresh spinach instead of frozen. I am a personal chef and one couple I cook for asks for this dish almost every week. Tomorrow I'm going to make it with chicken and add some red and yellow bell peppers. Should be great! I love this recipe!

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Reviewer:

lgsea2004

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Reviewed: May 21, 2012

This is DELICIOUS!!! Adding 1/2 tsp. of salt improved it for our family as well as using fresh spinach and tomatoes versus frozen/canned. It looks very elegant and can be served to guests as well as a week-night family supper. Very easy for the outcome!

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Reviewer:

Laura

Reviewed: May 17, 2012

This was so good. I threw in some broccoli during the last two minutes of the boiling pasta.

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Reviewer:

JLC848S

Reviewed: May 16, 2012

This was delicious...been craving it ever since I made it. 4 stars only b/c I made some whole food oriented changes: whole wheat pasta, fresh spinach, and cherry tomatoes halved (one container...a pint?). So yummy and easy! My children loved it, too, even though my daughter ate around the tomatoes...I ate what she left!

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Reviewer:

MONICAL22

Reviewed: May 15, 2012

Excellent. Next time will add more tomatoes, sauce and broth.

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Stacy

Reviewed: May 6, 2012

my new favorite pasta

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Reviewer:

flossinghippo

Reviewed: Apr. 24, 2012

So very yummy! I somehow wound up with too much liquid but that's no big deal. I also used broccoli because I didn't have spinach. LOVED it!

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Reviewer:

jmruef

Reviewed: Apr. 14, 2012

this was very good, and extremely easy. i added 1/4 c. white wine after the onions and garlic were browned, substituted chicken sausage for the pork, fresh spinach for frozen, and about 1/3 c. chopped fresh basil for the tsp. of dried. next time, i think that i will add some sliced mushrooms.

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Reviewer:

3MCMRMOM

Cooking Level: Expert

Reviewed: Apr. 10, 2012

This came together fairly quickly. I used fire roasted diced tomatoes and some fresh Swiss chard out of the garden instead of the frozen spinach. I only used half of the stalks and added it in with the onions. I ended up using mild Italian sausage since that is what I had on hand but I did add a quarter tsp of red pepper flakes and cooked everything down till my chard leaves reduced then used entire box of pasta and about three quarters of a cup of cheese. This sit for a few minutes before eating and I found the cheese gave the sauce a slight creaminess and it did thicken a bit. Using fresh veggies might have made the difference. Also I might consider cutting out about a third of the sausage.

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