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FARFALLE WITH SPINACH AND GARBANZO BEANS Recipe | |
Pasta | |
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Ingredients:
3 teaspoons olive oil1 large onion, chopped 4 large garlic cloves, minced (I use around 7 large cloves, crushed and chopped) 2 cups canned unsalted chicken broth 1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained 1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach) 12 ounces farfalle (bow tie) pasta, freshly cooked 2 ounces grated Parmesan cheese (I use Parmegiano Reggiano) (Salt and pepper to taste)
Directions:
Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauti until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve. Serves 4. Per serving: calories, 540; fat, 12 g; sodium, 472 mg; cholesterol, 11 mg Bon Appitit Light And Easy (Special Edition) 540 calories
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