Spinach and Garbanzo Pasta
Meatless meals are increasingly more common on the American supper table. This recipe is an easy way to expand your meatless repertoire. This recipe delivers a satisfying balance of pungent and soothing, from the abundant garlic to the creamy mash of garbanzo beans. The herb and citrus flavor of Green Goddess Seasoning adds a refreshing element, in contrast to the sweet, chewy burst of raisin.
You can use canned beans or home-cooked beans. Drain the can and rinse off the beans to remove any of the canning residue, which can be very high in salt and can create an odd texture in your dish. Choose a smaller pasta. We feature bowtie pasta in this dish but you can also enjoy this dish with gemelli, cavatappi, or radiatore. This can be a side dish for a summer cookout, or a meal on its own with a simple cucumber salad and a piece of crusty bread on the side.
- 8 ounces (dry) bow tie whole grain pasta
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons Green Goddess Seasoning
- 1 - 15 ounce can drained and rinsed garbanzo beans or two cups cooked garbanzo beans
- 1/2 cup vegetable broth
- 1/2 cup golden raisins
- 4 cups fresh spinach, chopped
- 2 Tablespoons Parmesan cheese
- Cracked black Tellicherry Peppercorns to taste
- Cook pasta according to the package directions.
- Drain pasta and set aside.
- In a large skillet, heat the olive oil and garlic over medium heat. Saute for about a minute, until garlic gets fragrant.
- Add Green Goddess Seasoning and saute for another 30 seconds to one minute.
- Add the garbanzos and vegetable broth.
- Stir until warmed through.
- Add raisins and spinach.
- Heat just until spinach is wilted, 2-3 minutes
- Divide the pasta among the plates
- Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and freshly ground Tellicherry Peppercorns to taste.
