Mediterranean Pasta with Greens

it had absolutely no flavor. I tried adding more spices . there was no saving this dish

Very good and easy.one pot /one pan Dish ! We would augment with cannelini beans , extra garlic, and artichokes next time.

Okay, okay.. I subbed some items…but it was REALLY GOOD!! Had a small amount of hamburger that needed to be used, also some chopped red and yellow peppers, added a couple more garlic cloves … Not a fan of Swiss Chard so used Kale and cooked it briefly in the pasta water, after I’d scooped the pasta out and into the veg pot, and topped it all off with a combo of Feta and Parm… Super starter recipe that became a great meal! It was amazing!

Really good the next day cold. I used spinach as the green.

i was a little wary of this recipe at first because I cook with a lot of spices. I thought it might be bland so I threw in about 1/2 lb. of bulk Italian sausage. I shouldn’t have worried; this recipe was bursting with flavor even without the sausage. My family deemed it restaurant-worthy!

Nothing wrong with chard stems, chop them smaller. Did not microwave, just sauteed in oil then followed with other ingredients. Next time, I will try with kale or spinach and another clove of garlic.

Used sundried tomatoes, not in oil, and reconstituted with warm water. Otherwise followed recipe.

very good and easy

Very good recipe and very easy to throw together. I used Kale instead of chard, but this is a personal preference. I didn’t cook the kale first in water. I just added it to the skillet with the Garlic, sun-dried tomatoes and kalamata olives. I added a little of the pasta cooking water and let the kale steam a bit. I also added a can of quartered artichoke hearts with the pasta. The flavor was excellent. Finished with a sprinkle of Pecorino Romano, Yummy!

This stuff is fabulous! It is super easy, few ingredients, uses Swiss chard…what more can you want. I actually made it with spinach because that was what was still growing in my garden. I omitted the step of steaming the greens in the microwave since spinach is faster cooking. I used some dried cherry tomatoes that I had preserved this summer, and just added extra olive oil. I threw in a few black olives because they were in my fridge. I added a bit of cooked chicken to make it a meal. Wow. I made this two times in 3 days! The second time I added a couple tablespoons of pesto. I found it is equally good warm, room temperature, or cold.

This was pretty tasty! I chose it b/c my family eats gluten, dairy, soy, and corn free (child with allergies) and this recipe fit the bill, once I replaced the cheese with a vegan alternative. I used GF pasta, spinach instead of chard, and adapted the method a bit to make it saucier. I sauteed garlic in EVOO then added the chopped tomatoes and olives (I used all kalamata). Once those were warmed through, I added about a cup of white wine and let that reduce. Then I added about a cup, maybe 2, of veggie broth. I put the spinach on top, and wilted it down. Then added the pasta and stirred in the vegan parmesan. The result was a little saucy and delicious! I did find it needed a good bit of salt, probably b/c my ‘parmesan’ wasn’t as salty as the real thing. Overall a tasty, simple dinner everyone liked – husband and kids included!

Excellent recipe! I used some leftover sauteed kale, added crushed red pepper and used feta instead of parm. Next time I’ll use 1/2 the pasta and increase the greens. So good. Thanks!

I wasn’t sure what to do with the rainbow chard that arrived in my organic delivery box, and this recipe was the perfect solution. I added a few canned tomatoes to make it a little saucier as other reviewers suggested, and also substituted feta for parm. Delicious!!

I used a mix of gourmet olives. Besides pitting the olives, this was a very simple recipe and the kids liked it too!

Very good. Used spinach and Peckarinamora (sp) Oarmesan

Love this!

This was quite good. I had swiss chard in my CSA box this week and was looking for a way to use it- this was great. Per other reviewer suggestions I added a can of diced tomatoes to the skillet- this helped to make more of a sauce. I also used feta instead of parmesan. Very good.

try adding feta instead of Parmesan. otherwise, really good!

This dish was really good! I picked this dish because I wanted a meatless meal for my meat eating family that included pasta but was not the standard spaghetti and marinara sauce. Pleasantly surprised by the flavors. They were great and it was not bland by any means which I was afraid of. My DH wants this as a every week meal.

This dish was really good! I picked this dish because I wanted a meatless meal for my meat eating family that included pasta but was not the standard spaghetti and marinara sauce. Pleasantly surprised by the flavors. They were great and it was not bland by any means which I was afraid of. My DH wants this as a every week meal.

This was a great recipe to start with, but I used it as a basis for my adjustments: I don’t care for Kalamata olives, so I only added a few. I used black olives instead of green, garlic powder (its what I had), and I added some collard greens that I ‘chiffonade’d and steamed separately, alongside the chard. Lastly, I added a can of diced tomatoes for body, some of the pasta water, and a few tablespoons of cream…this definitely pushed it over the top.