*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.
This was so simple and an easy way to clear up leftovers and make a presentable meal. I made it for my roommates and there was nothing left! I did listen to the one review who suggested the red pepper flakes and the garlic though it added a great flavor!
This recipe was quick and easy. I liked the fresh spinach. I also used fresh tomatoes instead of canned. However the sauce did seem a little bland. I tried adding crushed red pepper to liven it up but it didnt seem to do the trick.
We enjoyed this dish very much: no leftovers. I made it because I had a lot of fresh spinach left that I wanted to use. I wish I had chopped it a little first. I added about 1/2 teaspoon of crushed red pepper flakes to the sauce and that provided a nice kick. Next time I will make the recipe with a full pound of pasta and double the diced tomatoes but keep the sour cream amount the same using as much spinach as I can fit!
This was a pretty good dish. I took some notes from the other reviewers and from the "Spinach Tomato Tortellini" recipe from this site. I used a can of diced tomatoes, a box of frozen chopped spinach, and a small onion. I flavored it up with Italian Seasoning, salt, pepper, onion powder, garlic powder, and chili flakes. I used celantini pasta because it held the sauce very well. For those who complained of grainy sour cream, don't add it until the very end before serving. If the sour cream cooks, it gets grainy. Pretty healthy, cheap, quick, and easy meal
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