Recipe: Pasta with spinach, garbanzos and raisins
Medically reviewed on February 8, 2017Serves 6
The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook. This is a great recipe for two cooks in the kitchen.
- 8 ounces (about 3 cups) dry bow tie pasta
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1/2 of a 19 ounces can of garbanzos, rinsed and drained
- 1/2 cup unsalted chicken broth
- 1/2 cup golden raisins
- 4 cups fresh spinach, chopped
- 2 tablespoons grated Parmesan cheese
- Cracked black peppercorns, to taste
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and vegetable broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Nutritional Analysis (per serving)
|Serving Size||About 2 1/2 cups|
|Monounsaturated Fat||4 g|
|Saturated Fat||1 g|
|Total Fat||7 g|