FUSILLI WITH GARBANZO BEANS

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Fusilli with Garbanzo Beans image

One of my favorite dinners to throw together after a busy day at work. Very easy. I think I got this from Good Housekeeping. Prep/cook time is approximate.

Provided by jmelyn

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fusilli
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed with press
1/2 teaspoon dried oregano
1 (29 ounce) can garbanzo beans, drained and rinsed
3 tablespoons balsamic vinegar
1 1/4 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
2 (6 ounce) bags Baby Spinach

Steps:

  • Cook pasta as label directs.
  • Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
  • Add onion and cook, covered for 5 minutes, stirring often.
  • Stir in garlic and oregano and cook for 30 seconds.
  • Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
  • When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
  • Drain pasta; return to saucepot.
  • Add spinach, bean mixture and reserved cooking water; toss gently to combine.
  • Notes: I usually use the large corkscrew pasta istead of fusilli.
  • Actually, I've made it with several kinds of pasta--whatever I have on hand.
  • Even egg noodles worked fine.
  • Strangely, fusilli was my least favorite pasta to make this with.
  • Also, I use the chopped garlic that comes in a jar.
  • And thawed, frozen spinach works fine--you'll need much less of the reserved water.

Nutrition Facts : Calories 514.2, Fat 7.5, SaturatedFat 1, Sodium 946.5, Carbohydrate 93.3, Fiber 10.1, Sugar 4.3, Protein 18.6

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