Reviewed: Sep. 4, 2008

Oooh yum - this recipe is really easy and good. I recommend Rapunzel brand veggie bouillon (it's even vegan) - then you don't have to open a can and not use the whole thing. Also I added more sun-dried tomatoes because 12 wasn't very many, and I'll definitely put in more spinach next time too. YUM

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 2, 2008

needs either less pasta or more spinach, tomatoes and cheese. Then it's excellent!

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Aug. 26, 2008

This was pretty good but I was expecting it to be much better based on the ingredients and the reviews. It needs more of a "sauce"--maybe some tomato sauce or half-and-half? Probably won't make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 11, 2008

Yummy. Added chicken, doubled peppers, used sundried tomatoes soaked in oil and herbs, added 1 oz of milk mixed w/ cornstarch, used spiral pasta and the oil from the sundried tomatoes.

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Reviewer:

Completely Revised

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Reviewed: Jul. 26, 2008

Very tasty recipe. We added sliced sweet italian sausage and it was wonderful. Would be very good with no meat too though. I will try it will some additional garlic and chicken next time I make it.

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sarahs814

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Reviewed: Jul. 15, 2008

I expected this to be much better than it was, given that I like all of the ingredients. I used a 9 oz. bag of baby spinach. Next time I will try a thawed 10 oz. package of frozen spinach and a little less broth and a little more cheese.

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ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Jul. 10, 2008

I made this for my boyfriend last week and we loved it. Though, the next time I make it I'll add more spinach and tomatoes.

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SincerelyAlice

Cooking Level: Beginning

Home Town: Juno Beach, Florida, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jun. 16, 2008

Delicious. Next time I will omit the pine nuts...personally don't like how they taste with the pasta. Otherwise I wouldn't change a thing. Very good and east to make!

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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Jun. 3, 2008

This is an easy to make, quick recipe that is great after a long day. It never disappoints. I always add more sun dried tomatoes and if I dont have fresh spinach I use the frozen. It is def. one of my go-to recipes.

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Meghan

Cooking Level: Beginning

Home Town: Hollister, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 18, 2008

I made this last night for dinner and loved it! I made it exactly as the recipe states, the only difference is that I used a little extra garlic and also added some chicken to make it a complete meal. I sauteed cut up chicken with the garlic for a few min and then added an entire large bag of spinach. After everything was mixed together I added some of the cheese and mixed that in and then topped each serving with a sprinkle of cheese. Like another person suggested, I added a bit of EVOO to it to make sure the noodles to keep everything moist. Also added a touch of salt to each serving. Wonderful!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Apr. 13, 2008

It was fine. Needs some more kick to it.

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CMC0980

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

This is a quick and yummy dinner. I had some leftover crawfish in the fridge that I added that gave it a little extra flavor and kick. Mushrooms are great added to this recipe as well.

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mweidenhaft

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Reviewed: Mar. 30, 2008

This was really really good. I didnt have penne so i used angel hair, and i also used the sundried tomatoes in oil. I sauted 4 cloves of garlic in a little oil, added spinach and tomatoes, and about 1 1/2 cups of the starch water from the pasta and 1/2 tsp of chicken broth seasoning. It was GOOOOOD! i personally used a little more sundried tomatoes because i love them, i couldnt stop munchin on this after dinner it was soo good topped with an italian cheese blend! thank you~

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

This was really good tasting and has a light, healthy appeal. The only thing I would do differently is to cut the recipe in half. I made this for my husband and myself and we just had too much left over pasta. Other than that, this was simple and delicious! Will definitely make again. Thanks!

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 25, 2008

I added 3 slices of turkey bacon, 3 pc of diced chicken tender, sliced mushrooms, and celery. I just want to use those ingredients up. Very quick to make and yummy!

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Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 20, 2008

Wonderful! I loved the pine nuts and it was a good use for a can of sun dried tomatoes in my fridge.

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jeweldaisy5

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Reviewed: Mar. 16, 2008

this was great! a little on the salty side but still very good. i also added chicken to it and we had it with garlic bread and a nice red wine!

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sarah

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Reviewed: Mar. 9, 2008

Outstanding recipe! I used oil packed sun-dried tomatoes and chicken broth, but did not soak the tomatoes since they were already moist. I used a little more crushed red pepper than 1/4 t. and loved the extra heat! My husband who isn't much of a sun-dried tomato fan had to force himself to stick with 2 helpings! He really enjoyed the dinner and raved throughout the meal. I plan to make this one often!

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psassy

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Xenia, Ohio, USA

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Reviewed: Mar. 3, 2008

My husband and I love this recipe and we make it probably once every 2-3 weeks. I have modified it a little though--I add spicy Italian sausage, fresh sliced mushrooms, and I subsitute fresh diced tomatoes for the sun-dried tomatoes (less expensive than sun-dried and easier to find). I also don't use the vegetable broth; if I need a little liquid I add V8 tomato juice. I top with feta cheese if I have it on hand. Delish, and great leftovers!

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WEATHERBUNNEY

Cooking Level: Intermediate

Living In: Gibsonia, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

What a great recipe. Easy, fast, with ingredients I always have at hand. The only ingredient I didn't have were the pine nuts and I don't think I will use them in the future. I didn't think the dish was missing anything without them. I served the pasta with the parmesan-crusted tilapia from this site and my husband gave it a "fantastic" (his highest rating).

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