Pasta with Garbanzo beans

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Pasta with garbanzo beans, raisins, spinach/ fruit salad Ingredients

o 8 ounces farfalle (bow tie) pasta
o 2 tablespoons olive oil
o 4 garlic cloves, crushed
o 1/2 can (19 ounces) garbanzos, rinsed and drained
o 1/2 cup unsalted chicken broth
o 1/2 cup golden raisins
o 4 cups fresh spinach, chopped
o 2 tablespoons Parmesan cheese
o 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 chicken 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.
Nutritional Analysis
(per serving)
Calories 347 Cholesterol 1 mg
Protein 11 g Sodium 341 mg
Carbohydrate 62 g Fiber 7 g
Total fat 7 g Potassium 426 mg
Saturated fat 1 g Calcium 79 mg
Monounsaturated fat 4 g