Fusilli with Garbanzo Beans and Spinach


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This Italian dish uses canned garbanzo beans to reduce preparation and cooking time.

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Time needed

8 min preparation + 12 min cooking


  • 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

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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.

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