Pasta with spinach, garbanzos and raisins
Nutrition Facts
Serving Size About 2 1/2 cups
Calories 283
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 7 g | |
| Sodium | 130 mg | |
| Cholesterol | 1 mg | |
| Dietary fiber | 6 g | |
| Protein | 11 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Garbanzo beans have a slightly nutty flavor that compliments the spinach and raisins in this healthy pasta recipe.
Ingredients
(Serves 6)- 8 ounces (about 3 cups) dry bow tie pasta
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1/2 of a 19 ounces can of garbanzos, rinsed and drained
- 1/2 cup unsalted chicken broth
- 1/2 cup golden raisins
- 4 cups fresh spinach, chopped
- 2 tablespoons grated Parmesan cheese
- Cracked black peppercorns, to taste
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and vegetable broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.