12 Reviews

Great tasting and easy to prepare dish with a wonderful combination of ingredients and spices. I used the frozen spinach and cheese in this dish and it turned out wonderfully.

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RobinW July 09, 2002

i really enjoyed this! i used canned diced tomatoes instead and brown rice spaghetti and left out the soy cheese. i also cooked everything in one pot (except the pasta) and then tossed everything together in the end, forgoing the oven. thanks for a great recipe =)

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rakishchick May 16, 2007

great way to use fresh-from-the-garden swiss chard! I used seashell pasta (8 oz) because I had no spaghetti in the house, and doubled the Edam. My version serves 4 generously as a main dish. Thank you for this recipe!

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woodland hues August 17, 2003

A flexible recipe that's healthy and filling! I threw in green bell peppers and mushroom as well, and used garlic basil linguine from Trader Joe's. I just cooked everything in one pot instead of baking it in the oven. It was a great way to use chard we had. After steaming the chard, I diced it into small pieces to make it easier to eat in the pasta. We sprinkled parmesan cheese on top before eating.

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vusandra April 02, 2009

Liked this recipe a lot. However, I had leftover cooked collard greens which I substituted for the chard. Also used a combo of grated Parmesan and light Havarti cheese. Also used canned tomatoes and added a couple of teaspoons of sun dried tomato bruschetta sauces from Trader Joes I had in the fridge. Overall a good recipe that you can play with.

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arotermund March 31, 2009

This recipe has far more flavor than I iimagined the list of ingredients would offer. I made the fresh spi8nach version with whole wheat fettucini and cheddar. This is going in the "make often" cookbook. Requires minimal effort and can be done in one pot on the stovetop.

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sugarpea April 18, 2008

This is our family's new favorite way to eat spaghetti. Delicious! The chick peas come out tasting great, kind of nutty. Yum! Though I do have to mash them and mix them in for my 20 month old picky eater. I've made this a few times with canned and fresh tomatoes, always using 2 cups. I use 1 cup of mozzarella or some Edam if I have it with great success. I also blanch my chard in boiling water and then use that water to cook my whole grain spaghetti in. I am so thrilled that you posted this one Mirj!

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Planner September 23, 2007

this is a really nice vegetarian meal.

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Ginger Rose September 10, 2007

Outstanding recipe that's going right into my keepers cookbook! The garlic and saffron I thought were key. I was concerned about its turning out too dry, but it was quite moist. I felt it needed some olive oil (none specified in recipe as of this date) for sauteing the onion, herbs and spices so I only used 1 teaspoon in a large non-stick frying pan. It smelled heavenly while cooking and came out perfect, perfect, perfect. I used Edam for sprinkling, but it really didn't need it. Next time I will probably add 3 cups tomatoes as per personal taste. BF liked it as much as I did. What a great dish, thanks so much, will be making this often:D

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Kumquat the Cat's friend November 19, 2006
Chickpea Cassoulet with Tomatoes and Chard