Name: Farfalle with Spinach and Garbanzo Beans
Yield: Serves 4
Ingredients: 3 teaspoons olive oil; 1 large onion, chopped; 4 large garlic cloves, minced; 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; 12 ounces farfalle (bow tie) pasta, freshly cooked; 2 ounces grated Parmesan cheese

Recipe information

Yield
Serves 4

Ingredients

3 teaspoons olive oil

1 large onion, chopped

4 large garlic cloves, minced

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

12 ounces farfalle (bow tie) pasta, freshly cooked

2 ounces grated Parmesan cheese

Preparation

Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté 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.

Nutrition Per Serving

Per serving: calories

540; fat

12 g; sodium

472 mg; cholesterol

11 mg

#### Nutritional analysis provided by Bon Appétit

TagsPasta Farfalle Chickpea Bean and Legume Vegetable Spinach Leafy Greens Starter Dinner Vegetarian Nut Free Easy Saute Simmer Bon Appétit

Recipe notes

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