Spinach and Black Bean Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Chris Carmichael's Food for Fitness , p. 292. This is a recipe that combines two of athletes' favorite vegetables: spinach and black beans. It's a great dish for getting your carbohydrates and your protein, as well as a big dose of vitamins. This can also be served over brown rice, especially since brown rice takes 45 to 50 minutes to prepare. The rice will be ready just as the rest of the recipe is ready. Ingredients:
16 ounces whole wheat pasta |
1 1/2 cups vegetable broth |
2 1/2 cups chopped fresh spinach |
1/2 cup chopped red onion |
1 garlic clove, chopped |
1/2 teaspoon cayenne pepper |
salt and pepper |
15 ounces black beans, drained and rinsed |
1 cup frozen chopped broccoli |
1 cup diced tomato |
2 ounces grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
3. Stir in the tomatoes, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garish with Parmesan cheese.
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