Reviewed: Oct. 18, 2009

These ingredients are great, but the end result was a bit dry. Next time, in lieu of sundried tomatoes, I might instead halve Roma tomatoes, roast them with olive oil and some spices like oregano and crushed red pepper, and then add these to the pasta, with half the tomatoes mashed up with their juices, to add some light sauciness to this.

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Tara

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Aug. 4, 2009

It was pretty good but not that exceptional. We did make our pasta from scratch and that added a great fresh component. We made fetucine as fusili is a bit more advanced than we're ready for. We also added more olive oil to coat the pasta a bit more. We probably had too much pasta for the ration to be right.

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beler01

Cooking Level: Beginning

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Reviewed: Jul. 8, 2009

I made this with chopped black olives instead of kalmata, and spinach instead of chard (i'm but a poor college student), and it was UNBELIEVABLY DELICIOUS!!!!

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deeray82

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Reviewed: May 18, 2009

We made a lot of changes but it was a absolute hit with family and company! Sauteed 1 head of diced fresh garlic and added fresh mushrooms then a pound of diced tomatoes to it. Was fabulous! Would give five stars just changed it quite a bit!

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Apr. 9, 2009

Very good. I left out the chard, which I guess defeats the "...with Greens" portion of the recipe, but I just didn't have any.

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kaskara

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 12, 2009

An easy way to pit Kalamata Olives is to hit them hard with the flat side of a cleaver. The pit pops right out. Yummy recipe.

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Low Fat Queen

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Reviewed: Oct. 30, 2008

I thought this was delicious and I prepared it just as the recipe was written. I couldn't find the olives already pitted, though, and that part was a bit tedious.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Oct. 21, 2008

A great way to eat Swiss Chard. My kids weren't happy about it, but ate it (yay). My husband and I loved it. I agree that you need to cut the whole stem out. chopping the kalamata olives was also a bit time intensive, but worth it.

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M3GREENER

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Reviewed: Mar. 22, 2008

Really liked this. You could easily substitute chard with spinach, but I think the more "assertive" flavor of chard goes well with this dish. My mistake putting too much oil in the dish--2 T. is plenty. Could probably play with the ingredients a bit--I added extra garlic and cheese, as well as freshly ground pepper.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 23, 2008

A very tasty dish. I shredded the chard coarsely before placing the leaves in water. Also, I didn't have green olives, so I substituted with a slightly smaller amount of sun-dried black olives. As a preference, I doubled the garlic and added mushrooms. I think I would add more sun-dried tomatoes next time. I used whole wheat fusilli too, because whole wheat is always better for you. I didn't use much cheese because the dish is already so flavourful--it doesn't need much else.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 10, 2007

A brilliant low-cal and delicious pasta dish! I made a couple of adaptions, i used already-pitted olives, to save on time, and i used wholemeal Penne pasta instead of fusilli. Oh and i dont have a microwave, so i just steamed the chard for 10 minutes instead. Thanks for sharing!

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Jun. 29, 2007

I had some Swiss Chard from my local farmers market and needed to fix dinner, so I found this recipe. It was delicious! Swiss chard is rather strong so the other strong flavors in this recipe balance it out nicely and make a really nice combination.

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rudefam

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Reviewed: Jun. 24, 2007

This was wonderful! I made it with whole wheat spiral pasta and added a 1/4 cup of feta which was a great addition. I also used dehydrated sun-dried tomatoe rather than oil packed. I soaked the dried tomatoes in warm water with a few drops of oil for about a 1/2 hour. Worked great. This recipe will definitely be coming out for company!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2007

This was a yummy pasta dish, but next time I will do a few things differently. Next time, I will remove the chard stems all the way up into the leaves and not just chop off the bottom parts - this was my very first chard cooking experience, so this may have been a novice mistake. The pieces were huge! Also, if I am unable to find pre-pitted olives, I'm just not going to make this. I greatly underestimated the work involved in pitting so many olives.

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xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Jun. 2, 2007

Since my family isn't wild about olives, I omitted the olives and increased the sun-dried tomatoes to 3/4 cup. I also topped with some fresh chopped oregano. Delicious!

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SPHOEBUS

Living In: Perry Hall, Maryland, USA

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Reviewed: Jul. 28, 2006

I loved this! I had purchased a bunch of Swiss chard from an Amish vendor and needed a recipe. The dish was quick, easy, satisfying, and very healthy! I only used 13 oz of pasta, and think the proportions are better this way.

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MIZZYB

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Reviewed: May 8, 2005

Hmmm. I'm not sure what happened, but this was not great. It looked wonderful, but it just lacked that punch of flavor I was expecting based on the ingredients. I will try this again wtih a few modifications and hopefully up my rating. For now, this was just an okay dish...nothing to write home about.

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Feb. 1, 2005

I really liked this recipe because it was easy to make and tasted great. At first I was a bit worried that it would be too salty, but it wasn't at all. I couldn't find chard, so I used spinach and it tasted really good.

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norskyborsky

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Mediterranean Pasta with Greens

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