Spaghetti With Garbanzo Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Quick, tasty and healthy. Substitute 1 Tbsp. white wine vinegar for the lemon juice if you're out. Recipe from Student's Vegetarian Cookbook by Carole Raymond, with a few modifications. Ingredients:
1/4 lb uncooked spaghetti |
2 teaspoons olive oil |
1 tablespoon chopped onion (optional) |
1 garlic clove, minced |
1/2 teaspoon dried dill |
2 cups chopped spinach, tightly packed |
1/4 cup canned garbanzo beans, rinsed and drained |
2 tablespoons lemon juice |
1 tablespoon parmesan cheese, grated |
salt and pepper |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat oil in a medium skillet. Saute garlic, onion (if using) and dill for 3 minutes or until onion is soft.
3. Add spinach and garbanzo beans to garlic mixture. Stir until spinach wilts.
4. Serve pasta topped with spinach mixture. Sprinkle with lemon juice and grated cheese. Salt and pepper to taste.
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