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Farfalle with Spinach and Garbanzo Beans

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  • 3 ts Olive oil
  • 1 lg Onion; chopped
  • 4 lg Garlic cloves; minced
  • 2 c Canned unsalted chicken broth
  • 1 cn (15 1/2-ounce) low-sodium garbanzo beans (chick peas); rinsed, drained
  • 1 pk (10-ounce) frozen leaf spinach; thawed, squeezed dry
  • 12 oz Farfalle; (bow tie) pasta, freshly cooked
  • 2 oz Grated Parmesan cheese


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.
4 Servings
Per serving: calories, 540; fat, 12 g; sodium, 472 mg; cholesterol, 11 mg Bon Appétit Light And Easy
Posted to recipelu-digest by Sandy <> on Mar 05, 1998