Recipe

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• 10 oz corn spaghetti
• 2 cups fresh tomatoes, chopped & with juice (canned is also fine)
• 1 cup vegetable stock
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 4 cups chopped spinach , firmly packed
• 1 cup garbanzo beans, drained
• 1/4 kalamata olive, chopped
• 1 tbsp extra virgin olive oil

• 1 Bring several quarts of water to a boil in a large pot & cook pasta to al dente (make extra sure not to overcook as corn pasta can become gummy when overcooked).
• 2 Meanwhile, combine the tomatoes, oregano, garlic, stock & salt in a large saucepan & simmer over medium heat for 7 minutes, stirring occasionally.
• 3 Then add the spinach & garbanzo beans, cover & cook for 3 more minutes.
• 4 Drain the pasta well & mix well with the olives & olive oil. Eat up!