| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
t |
Olive oil |
| 1 |
|
Onion, chopped |
| 4 |
|
Garlic cloves, minced |
| 2 |
c |
Canned unsalted chicken |
|
|
broth |
| 1 |
|
15 1/2-ounce low-sodium |
|
|
garbanzo beans chick |
|
|
peas rinsed drained |
| 1 |
|
10-ounce frozen leaf |
|
|
spinach thawed squeezed |
|
|
dry |
| 12 |
oz |
Farfalle, bow tie pasta |
|
|
freshly cooked |
| 2 |
oz |
Grated Parmesan cheese |
|
|
Servings |
INSTRUCTIONS
1998
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. Per serving:
calories, 540; fat, 12 g; sodium, 472 mg; cholesterol, 11 mg Bon
Appétit Light And Easy Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 05,
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