Comments on: Farfalle with Chicken, Mushrooms, Spinach and Ricotta

By: elly

elly — Thu, 15 Oct 2009 22:02:27 +0000

Hi Apples. You definitely don’t need the vermouth. You can use a little chicken broth in place if you want!

By: Apples

Apples — Sat, 10 Oct 2009 19:32:21 +0000

As a dorm-dwelling college student, I have an important question to ask: Can this work without the vermouth?

By: Noelle

Noelle — Tue, 15 Sep 2009 00:31:52 +0000

Awesome. Thanks!! :D

By: elly

elly — Mon, 14 Sep 2009 19:10:37 +0000

Hi Noelle. You can definitely do this with fresh tomatoes. I would just seed them and dice them, and go from there. If you have fresh basil, I would add that at the very end, just before plating, rather than with the other ingredients to simmer.

By: Noelle

Noelle — Mon, 14 Sep 2009 18:38:38 +0000

Hi Elly – found this from Saveur.com and it looks AMAZING!
Could you do it with all fresh stuff too? I would rather do that… and I can moosh up tomatoes too – to make the juice.
Thank you!!

By: truenorth67

truenorth67 — Thu, 18 Jun 2009 20:20:56 +0000

Elly, that’s one striking overhead photo of the pasta dish. I have a special place for farfalle. My giagia always made pasta using Petaloudes.

By: ash

ash — Sat, 13 Jun 2009 03:08:01 +0000

looks so colorful and healthy!

By: Colleen

Colleen — Tue, 09 Jun 2009 18:05:52 +0000

Another fabulous combination of flavors from you! And I especially love the ricotta in there!

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Tue, 09 Jun 2009 17:40:45 +0000

I love throwing together pasta dishes like this! Cooking from the pantry as got to one of my most favorite things! I also know what you mean about serving sizes…it is hard to get used to measuring!

By: maria

maria — Tue, 09 Jun 2009 13:58:55 +0000

I love tossing pasta with ingredients such as yummy mushrooms and spinach. Add some creamy cheese and you’re well near perfection. Delicious!