Reviewed: Nov. 22, 2009

I'm trying to cook more vegetarian dishes for both health and environmental concerns. It is difficult to find good ones and this was surprisingly very tasty!

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schasel

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Reviewed: Nov. 14, 2009

I have used this recipe a few times. It's very good and healthful (minus the parmesan). I would recomend this to anyone. Oh, and it's high in fiber. What more could you ask for?

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CasiK

Cooking Level: Intermediate

Living In: Chicopee, Massachusetts, USA

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Reviewed: Sep. 17, 2009

Sorry, to me this recipe was just ok nothing special. Served with whole wheat penne.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

I was very skeptical of this recipe, but I had spinach and broccoli that needed using up so I gave it a try. It was amazingly delicious! The only change I had to make was chicken broth rather than vegetable broth. I have tried this with vegetable broth, the chicken broth definitely gives it better flavor. I also would recommend using two garlic cloves. You could easily add more of the vegetables, as they cook down quite a bit, or just halve the amount of noodles used. I would definitely make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 28, 2009

This was a pretty good recipe. I had a hard time finding veggie broth and wound up with a box of veggie soup, so I simply added water to thin it out a bit. The cayenne added just enough of a kick to make this interesting, although my two year old didn't seem to like it much. I love the vegetables in this recipe and it made for a nice presentation with good flavors. Thanks for sharing!

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Carol A.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 25, 2009

I really liked this even though I made a couple of modifications as stated by others. I used frozen spinach (all I had on hand). I added cumin and found I did not have tomatoes, so I made it without. I used brown rice instead of pasta and it turned out great!

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Charlee

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Reviewed: Dec. 28, 2008

I've been making this recipe for several years. It's so tasty and easy to prepare. I use slightly less broth (about 1 cup) and usually add extra garlic. I'll also use fresh broccoli instead of frozen -- this just increases the cook time slightly, but it's so worth it. We usually eat this over rice and not the pasta.

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Sylvia C.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Shorewood, Wisconsin, USA

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Reviewed: Oct. 16, 2008

Very satisfying and healthy but I had to tweak it a bit. I still may tweak it the next time I make it as I feel it needs some extra seasonings. First of all, I followed another readers advice and sauteed the onion, garlic and spinach first. I used 3 cloves but I think it could use more. Spinach really cooks down so if you like spinach, use a lot of it. I used 3/4 lb and it shrunk to almost nothing. I used fresh brocolli crowns (3 bunches) and some roma tomatoes from my garden. My husband and I devoured this dish, it does make a lot and I just had leftovers for lunch! He thought maybe next time I should use chicken broth instead of the vegetable broth and to add some italian seasonings as it was a bit bland. But overall, an excellent recipe and extremely filling!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Mar. 21, 2008

skipped the broccoli-added a full package of arugula (5 oz)and more garlic plus tomatoes seasoned with green chiles; but cut down on cayenne to balance sauteed onion, garlic, arugula; very goodand fast

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mmkay

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 10, 2008

This recipe was great but I did make a few changes. I sauteed the spinach, onion, and garlic (3 cloves instead of 1) in olive oil instead of boiling in veggie broth. I also added a can of diced tomatoes (liquid included), and spiced it up with cumin and italian seasoning. I topped with 2% mozzarella cheese and grated parmesan. Delicous and my husband loved it too! Will make again :)

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gogreen3

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Reviewed: Oct. 16, 2007

Hey, what a lovely recipe! Great way of getting my veggie-hating brother to eat his greens! However: Just one problem with the recipe..WAY TOO SPICY! I advise to use 1/4tsp of the cayenne pepper, as it is a very strong spice. Oh and i made this dish with two adaptions, i used a tin of black eyed peas instead of black beans, and i use penne instead of rotini pasta. But yeah, if you added less cayenne, i would say this is a 5 star recipe!

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Melanie Booth

Cooking Level: Expert

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

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Reviewed: Oct. 2, 2007

I really liked this recipe. The only thing I did different was using a can of rotel, instead of the tomatoes. The recipe makes alot, so be ready for left overs!

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Roxy

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Sep. 4, 2007

We only had 8 oz of pasta, but that was enough. My husband spiced his up a bit & he really liked it, whereas I thought it was a bit bland (would recommend some additional spices). Very filling though!

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RexsMom

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Reviewed: Jul. 23, 2007

I liked this alot. You could even eat the sauce like a soup, it was that tasty even without adding the pasta.

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Sintea

Cooking Level: Intermediate

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Reviewed: May 17, 2007

Not much flavor, but healthy.

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Boo, Lou, Cooza's Mom

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Reviewed: May 7, 2007

This was very good and quite flavorful. I added a little more tomato and drained the fluid a little as there seemed to be too much. Good both bit and cold!

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Becky

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Reviewed: Mar. 28, 2007

To be such an easy, fast vegetarian pasta meal with bean protein and this kind of flavor - this will be a standard meal for my family! I made it without cayenne pepper or additional salt. I also used about 1.5 times the diced tomatoes, and they were canned. Next time I will drain them (but it didn't affect the flavor). I'll definitely try it with brown rice!!

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Amy

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Reviewed: Mar. 19, 2007

I liked this alot. You feel like you are eating as healthy as you really are. I did add some chili powder, some extra cumin, and crushed red pepper flakes. Also, since the vegetable broth is already heavy in sodium, I used Mrs Dash instead of the salt. Add to make this meal more robust, I added chicken sausage. I sauteed them with the garlic and oil and let them cook along with the vegetables. It was a nice compliment to the dish. My husband really liked it, and I will be making this one again!

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Staci

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Reviewed: Jan. 23, 2007

I did as another reviewer suggested and added oregano and chili powder and upped the cayene. I cooked 1/2 package of wheat rotini and appx 1 cup veggie broth. Great flavor. Will definitely make this again, thanks for the great recipe!

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ROWORK

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Reviewed: Nov. 14, 2006

I did this differently but it was really good. I used 1/2 lb pasta, aout 1/2 cup chicken broth, and also halved the spinach (used frozen), but I kept the entire can of black beans, used a whole head of broccoli, and used a medium can of spicy diced tomatoes in place of the fresh chopped tomato. I also added some crushed red pepper in addition to the other seasonings. We really liked this as a main dish.

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