Reviewed: Jun. 2, 2007

This is a yummy mixture of healthy ingredients with good textures!

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Reviewed: Apr. 22, 2007

I am not a vegeterian but needed to make something for a friend that is. This was sooooooo easy and came out tasting very fresh and flavorful! I added some yellow squash and sprinkled it with Pepper-Jack cheese instead of the Monterey Jack.

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PINKTAMI

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Reviewed: Apr. 18, 2007

I think next time I'll use a little less pasta and possibly add some zucchini. Overall, very good. Edited: 2/19/08 I made this again. This time I used less pasta and added zucchini and black beans. Much better!

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VeggieMama

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Reviewed: Apr. 10, 2007

Really good. I think I did the proportions wrong though -- too much pasta in our servings. Probably a 50/50 combo is the best!

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ebell83

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Reviewed: Apr. 9, 2007

Super easy to make, adjust to whatever you have in the kitchen. I used shell pasta because it's what I had, and just threw in the whole 16 oz bag and it was still great. The flavors are excellent, home-style, quick and easy dinner that isn't too bad for you. The pepper-jack is really iceing on the cake if you can afford the calories.

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zoey alexis

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 2, 2007

I have just recently started cooking mostly vegetarian meals, and I decided to give this one a try. I was pleased with the flavor, although I did add some chipotle hot sauce for an extra kick. I also add some chopped fresh cilantro. It was very good, and my husband told me to keep it in my recipe collection.

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Alyssa G.

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Reviewed: Jan. 6, 2007

Absolutely delicious! So few ingredients yet, so much flavor. I served this with a dollop of low-fat ricotta (because I'm a cheese-lover) and used pepperjack on top to add some kick. Great recipe!

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Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 7, 2006

I just wanted to say "thank you, thank you, thank you!" for this recipe. This is one of my favourite recipes of all time. My kids, husband and I are all vegetarians and we're always looking for something that appeals to all palates and is healthy as well. This fit the bill. I loved it so much I invited my in-laws to lunch just so I could make it again!

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SugrLvr

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Reviewed: Feb. 8, 2006

we loved it! there's a real kick with the chili powder too, but if i can take it it's not too bad:)

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heather w.

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Reviewed: Aug. 26, 2005

This recipe lacked just a little bit of flavor. The second time I made this, I tweaked it so much that I just made up a whole new recipe.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Sep. 20, 2004

Very good. Sauce is flavorful. I added extra onions and green peppers. I also used two different types of pasta. A keeper!

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Enzo

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Reviewed: Dec. 20, 2001

I'm a brand new cook (talkin' about someone who cuts herself almost every time she chops) who had no trouble preparing this. I almost clapped my hands and jumped up and down when I tasted it. The flavors are great, and the dish as a whole is very satisfying, probably because of the chickpeas. Thank you for submitting this one.

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