*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!
Excellent flavor! Husband went back for seconds, and said it's a keeper. Tweaked the recipe a bit by adding equal amount of butter w/olive oil, 3 TBS. dry white wine with the tomatoes, doubled the spinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand).
I used dried herbs, canned tomatoes (drained), and 8oz of frozen spinach (thawed & drained). I did not use food processor. I added sliced greek olives, chopped sun-dried tomatoes and subbed low-fat feta cheese for the mozzarella. Only needed half the amount of pasta (I used whole-wheat angel hair). Sprinkled with crushed red peppers. Heavenly! Quartered artichoke hearts might have been good too, maybe next time.
I had to add alot to this recipe to make it good first I used raw shrimp so I sauted it first with onions and garlic and seasoned it with old bay and seafood seasoning, then I removed it from heat and in that same pan with the pan drippings I added fresh spinach and mushrooms and fresh tomatoes along with sundried tomatoes let it saute a little then added the pasta and some red pepper flakes and the shrimp and served it with some fresh grated parm cheese...no leftovers.
I love this recipe and have made it many times. I would recommend that you do not skimp on any of the ingredients. I made the mistake of not adding as much of the seasonings and it was bland. I have also made it without fresh basil and oregano but I would never do it again. Fresh is imperative to the flavor of this recipe. I also add at least double the spinach if not more and it still doesn't overwhelm the other ingredients. Lastly I like to use freshly shaved parmesan cheese instead of the mozzarella at the end.
Added 2 cups spinach and just 2 tomatoes 'cause that's what i had on hand. As other reviewer said added a splash of white wine to the sauce. I must say my mom and i were very skeptical about this recipe but it ended up being a huge success. After mixing the pasta and sauce together let them sit for a while before serving. Didn't add the cheese.
This is very good. I used whole wheat pasta. And I didn't mix the sauce with the pasta. I was afraid the sauce would run to the bottom of the dish and all we'd have is pasta with some veggies. I added the aromatics but I didn't run them through the blender. I wanted the veggie pieces to be recognizable. We served the pasta in bowls and spooned the sauce over the pasta. When I plated the pasta and shrimp I added 4 or 5 cherry tomato halves on top and sprinkled it with Parmasean cheese. We will definitely have this dish again.
Such a nice change for pasta! The sauce is light and clean tasting rather than heavy and overwhelming. I didn't have fresh oregano and used 1 Tbs. dried instead; worked just fine. Also I used the frozen 30-40/lb. shrimp and put them into the sauce at the same time I put in the spinach. All came out perfectly cooked and lovely. Hubby says this is a keeper!
Yum! "Restaurant quality" according to my hubby! I used a can of diced tomatoes with chiles (we like spicy food) instead of the fresh tomato used dried herbs and whole wheat thin spaghetti. Used the fresh mozzerella but I bet it would be great with feta as well! Very tasty and pretty healthy too!