San Diego, California - The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook. This is a great recipe for two cooks in the kitchen.
- 8 ounces farfalle (bow tie) pasta
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1/2 can (19 ounces) garbanzos, rinsed and drained
- 1/2 cup unsalted chicken broth
- 1/2 cup golden raisins
- 4 cups fresh spinach, chopped
- 2 tablespoons Parmesan cheese
- Cracked black peppercorns, to taste
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
- Total fat 7 g
- Calories 347
- Protein 11 g
- Cholesterol 1 mg
- Total carbohydrate 62 g
- Dietary fiber 7 g
- Monounsaturated fat 4 g
- Saturated fat 1 g
- Sodium 341 mg