Fusilli with Garbanzo Beans |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
One of my favorite dinners to throw together after a busy day at work. Very easy. I think I got this from Good Housekeeping. Prep/cook time is approximate. Ingredients:
1 lb fusilli |
2 tablespoons olive oil |
1 medium onion, chopped |
2 cloves garlic, crushed with press |
1/2 teaspoon dried oregano |
1 (29 ounce) can garbanzo beans, drained and rinsed |
3 tablespoons balsamic vinegar |
1 1/4 teaspoons salt |
1/4 teaspoon fresh coarse ground black pepper |
2 (6 ounce) bags baby spinach |
Directions:
1. Cook pasta as label directs.
2. Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
3. Add onion and cook, covered for 5 minutes, stirring often.
4. Stir in garlic and oregano and cook for 30 seconds.
5. Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
6. When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
7. Drain pasta; return to saucepot.
8. Add spinach, bean mixture and reserved cooking water; toss gently to combine.
9. Notes: I usually use the large corkscrew pasta istead of fusilli.
10. Actually, I've made it with several kinds of pasta-whatever I have on hand.
11. Even egg noodles worked fine.
12. Strangely, fusilli was my least favorite pasta to make this with.
13. Also, I use the chopped garlic that comes in a jar.
14. And thawed, frozen spinach works fine-you'll need much less of the reserved water.
|
|