Reviewed: Nov. 22, 2009

I used Parmesan Cheese and Italian Seasonings instead of the Feta... That's what I had on hand and it turned out beautifully! Next time I'll try the feta and maybe add some chicken. I would recommend adding more Spinach. IT really cooks down!

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hungry1

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 17, 2009

I love past and veggies so this recipe is for me. I doubled everything and added shrimp in mine. It came out great. I did minus the red pepper flakes b/c the blk pepper made up for it

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Darinnia Bynam

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Reviewed: Nov. 11, 2009

This recipe did not excite my palate, it looked so promising too with wonderful ingreidients, may have to change a few things if Imake this again

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

My daughters and I needed a quick meatless recipe so we tried this one out. I put a bit too much red pepper for their taste but overall we were all pleasantly surprised. The flavor was better than I expected. We used Barilla's penne Ultra because it is whole wheat and has extra protein which is good for vegetarians. If you cook this, add more spinach then you think you need - it will cook down and you will wish you had more. In future I will add more onions and garlic, and use less tomato.

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Valerie

Cooking Level: Intermediate

Living In: Clarkston, Michigan, USA

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Reviewed: Nov. 2, 2009

I LOVE THIS! I have made a few changes over the years- I double the spinach and use 4-5 garlic cloves, I use a lot of red pepper because I love it, I also add a little white wine and/ or chicken broth depending on what I have. My favorite addition is shrimp- I LOVE shrimp and or scallops in this dish!

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singlehomecookin'

Cooking Level: Expert

Home Town: Saint Augustine, Florida, USA

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Reviewed: Oct. 30, 2009

Enjoyed...but next time will use more than a pinch of red pepper flakes

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Oct. 24, 2009

My family loved this recipe. My husband said that it was restaurant quality! I did not do anything different to the recipe and it was a hit. Would definately make this again.

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Missi

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Reviewed: Oct. 20, 2009

Very tasty and so easy! Great weeknight dinner with a salad. I doubled the amount of spinach and it was perfect.

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Molly

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Reviewed: Oct. 18, 2009

Very flavorful! I really don't care for feta cheese, but when a Greek friend gave me some, I didn't want to insult him, so I prepared this dish for us one evening. It was delicious and surpassed all my expectations. The only thing I did differently was used 4 cloves of garlic. I will make this again.

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MEGGYBEARS

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Reviewed: Oct. 18, 2009

Very good, light recipe.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Oct. 11, 2009

This is a definite make-again recipe. I added 1-inch cubes of chicken breast, which I sauteed beforehand. I would definitely use more spinach than the recipe calls for, as it adds beautiful color and taste. The feta is delicious and still tastes great the next day.

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stacey.lynn

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Reviewed: Oct. 8, 2009

I wish I could give this three and a half - it was pretty good, but I felt like there was something missing. Maybe I'll try again and add something like artichokes or kalamata olives. Thanks for the recipe!

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Sunshine321

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I thought this was very good, and my husband loved it. I used cottage cheese insted of the feta cheese in mine because i'm pregnant and put the feta cheese in my husbands. Both ways came out great!!!

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USMC Wife

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Reviewed: Oct. 5, 2009

This was good - just a tiny bit low on flavor even though I added veg broth to make it more saucy and added fresh basil at the end. I think this would be perfect with some kalamata olives or marinated artichoke hearts. I will make it again with a few revisions. My toddlers ate it up so that's always good!!

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d turner

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Reviewed: Oct. 2, 2009

Just Ok in my opinion, too soggy.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 1, 2009

WOW! This is an amazing way to make pasta. It was appealing to me because we had everything in the house besides tomatoes and mushrooms. Loved that it was creamy without any traditional sauce. Very Unique and delicious! Made a couple small modifications: 1) Added more spinach. I read the reviews, and was just going to do it by the book the first time, but after just seeing it wilt, I knew I should double the amount. After eating, I think it could still have a little more without being dominant. 2)I had seasoned feta in the house, so that's what I used. I combined two packages, one being Mediterranean Herb, and the other being tomato basil. I think the seasoned feta made a lovely contribution, and I'm not sure it would have tasted so good if I would have used plain. *Both people I shared a meal with said this is the best pasta they've ever had. ...and they eat a lotta pasta.*

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dixeychik

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 29, 2009

My husband and I LOVED this!! The only change I made was based on other reviewers recommendations to add more spinach. I used about 6 cups. This is a great way to use those extra tomatoes when too many are ripening at once. Thanks so much for the recipe!

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 25, 2009

This was pretty good. My husband liked it a lot more than I did. Next time I'll use more spinach and garlic and way less tomatoes.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Sep. 22, 2009

My husband really liked this, but I thought it could use basil or some other flavor. I used whole wheat rotini pasta instead of penne, and I added chicken, which may have contributed to the need for more saucey rich flavor. Will try again, maybe seasoning the chicken more, adding basil and some Kalamata Olives too!

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Big Al

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Reviewed: Sep. 13, 2009

Very, very good recipe. My husband said it's a keeper! I used 2 chicken breasts sliced thinly and roma tomatos (removing the seeds before dicing) and about 2 TB fresh oregano from my garden. I also added a couple tsp of McCormick's garlic salt, half a shallot (no onions), 2 cloves of garlic and 1 tb butter. Definitely use more spinach (it looks like a lot when you put it in the pan but it cooks way down). I used half a box of whole wheat penne pasta. Would recommend doubling the recipe if you want to use an entire box of pasta. It was saucy and delish! HIGHLY RECOMMEND!

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