Recipe by Sue H.
"A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal."
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1 (14.5 ounce) can
Italian-style stewed tomatoes
crushed red pepper flakes
fresh spinach, washed and chopped
This turned out well after a few alterations. I doubled the amount of spinach, and it was just enough. The diced tomatoes weren't enough, so I added a little bit of extra tomato sauce and about half a jar of alfredo sauce with mushrooms, and only then was it creamy enough. From what other reviews said, I added a little bit of salt and black pepper as well as a few teaspoons of dried oregano. My roommates loved it, but it definitely needed the extra ingredients.
I veganized this recipe by using vegan cream cheese instead. I liked this pretty well, but I (like others) made a lot of modifications. I started by creating a marinara sauce (sauteed some garlic and onion in olive oil with italian seasonings, salt, pepper, then added tomato sauce instead of diced tomatoes). I think it would have been tragically under seasoned if I hadn't gone this route. I doubled the spinach and cream cheese like many other reviewers recommended. My husband really liked this.
Yummy! This is creamy & light all at the same time. I probably used 4-6 oz of spinach; our precleaned bags are 9 oz. Just use whatever will fit in your pot. Try making it with whole wheat pasta for a good for you meal. If your family doesn't like whole wheat pasta (like mine) try Barilla Plus (in a yellow box). It tastes like white pasta, but has the health benefits of whole wheat pasta.
This is so good! The nutmeg gives it a different but good taste. I doubled the red pepper flakes, used 6 oz. of baby spinach (definitely do the 6 oz instead of 4), and used fat free cream cheese. I also added 1/3 tsp. black pepper, a dash of salt, 1/3 tsp. oregano, 1/3 tsp. thyme and 1/4 tsp. garlic powder. Helped a lot. I have also made this when I did not have cream cheese by doing 3/4 cup skim milk and 1/3 cup margarine to make a cream sauce and added parmesan directly to it. Tastes a little different but is a great substitution. Works fine with macaroni noodles too.
WOW! YUM! There is a little confusion with this recipe. The directions say stewed tomatoes the description says diced. I used diced. Must admit I made a change and will make another change the next time I make it. I used 3 cubes of Light laughing cow cheese in place of cream cheese. The next time I make this (a repeat recipe) I will only use a pinch of nutmeg. The nutmeg really adds to this recipe but 1/3 teaspoon was too much. I will try 1/2 that in the future.
Yummy with addition of Italian spices (I used a can of diced tomatoes with basil/oregano/garlic). I also doubled the amount of spinach and cream cheese. Topped off with parmesan cheese at the end. Good as leftovers.
I loved it! and so did my family including my pre-schoolers. I did add about 1/3 cup milk with the cream cheese and 1/2 cup prepared tomato sauce with the stewed tomatoes. I did thinly slice pork tenderloin and brown with some garlic and Italian seasoning and added to the pasta for my meat lovin' family. I think it would be good with sliced/diced chicken, too.
Was delicious, then doubled tomatoes, increased spinach to 9oz and actually ended up using all 8oz of a block of cream cheese. Also, added oregano and basil to the tomatoes. Chopped sundried tomatoes would have been good added to the final mixture. My family loved it and had seconds even though everyone'd trying to cut calories!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 36
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