Fusilli With Garbanzo Beans

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cook pasta as label directs.
• 2 meanwhile, in 12 inch skillet, heat oil over medium-high heat.
• 3 add onion and cook, covered for 5 minutes, stirring often.
• 4 stir in garlic and oregano and cook for 30 seconds.
• 5 stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
• 6 when pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
• 7 drain pasta; return to saucepot.
• 8 add spinach, bean mixture and reserved cooking water; toss gently to combine.
• 9 notes: i usually use the large corkscrew pasta istead of fusilli.
• 10 actually, i've made it with several kinds of pasta--whatever i have on hand.
• 11 even egg noodles worked fine.
• 12 strangely, fusilli was my least favorite pasta to make this with.
• 13 also, i use the chopped garlic that comes in a jar.
• 14 and thawed, frozen spinach works fine--you'll need much less of the reserved water.