Shrimp Linguine with Ricotta, Fennel, and Spinach

This was so simple, healthy, and tasty! I'll certainly make it again.

I loved the flavors of the pasta with the fennel and spinach. Next time I will definately throw in more than what is shown in the recipe. I probably added more lemon juice and less pasta than the recipe called for because I wasn't sure a full package of pasta would get coated. I'm not sure I will add the ricotta next time, since I loved the flavor of the fresh parmesan cheese.

A great light pasta dish!

This was delicious!! I lightened the calorie count by serving over spaghetti squash and reduced the parmesan cheese to 1/4 cup. Will definitely make again.

Great, easy and tasty! My husband loved it. I added a some crushed red pepper for a little kick. Will make again.

Kinda surprised by all the good ratings. I thought it was kind of bland--I don't know if I just wanted a "cheesier" flavor (ah, the downsides of the "part-skim") or what, but it was kind of blah to me. The lemon was nice, and we got some great tiger shrimp on sale, but the sauce needed more flavor and I had to add a lot of cracked black pepper when plating. I just wish there was more depth, maybe. And I think I would throw in more spinach.

Very plain and boring ever after adding some crushed red pepper to spice it up. Would not make again.

I made this with dry whole wheat linguine and I didn't have any ricotta. It was a fast, easy, and really good dish. I used more than the stated fennel, just b/c they one I got was big. I like to add more veggies whenever I can. My boys (4&6) also ate it right up without complaints :) I will make again for sure.