Fusilli with Garbanzo Beans and Spinach
- 1 lb. fusilli pasta
- 2 Tbs. olive oil
- 1 med. onion, chopped
- 2 garlic cloves, crushed with press
- 1/2 tsp. dried oregano
- 1 29-oz can garbanzo beans, rinsed and drained
- 3 Tbs. balsamic vinegar
- 1 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 6-oz. bags baby spinach
In large saucepot, cook pasta as directed. Meanwhile, in 12-inch skillet, heat oil over medium-high head until hot. Add onion; cook, covered, 5 minutes, stirring often. Stir in garlic and oregano and cook 30 seconds. Stir in beans, vinegar, salt and pepper; cook, stirring often, 5 minutes.
Drain pasta, reserving 1 cup pasta water. Return pasta to saucepot. Add spinach, bean mixture and reserved water; toss gently to combine.
Each serving: About 500 calories, 20g protein, 85g carbohydrate, 8g total fat (1g sat.), 0mg cholesterol, 980 sodium.