Farfalle with Garbanzo Beans and Spinach

Oxmoor House
Make a quick and easy pasta dish by adding garbanzo beans, spinach and feta cheese to cooked farfalle.
7 (1 1/2-cup) servings.


+ Add To Shopping List
1 (10-ounce) package fresh spinach
14 ounces farfalle (bow tie pasta), uncooked
2 teaspoons olive oil, divided
3 cloves garlic, minced
1/2 cup canned low-sodium chicken broth, undiluted
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (15-ounce) can garbanzo beans (chick-peas), drained
1 (4-ounce) package crumbled feta cheese
Lemon wedges (optional)


Trim and chop spinach; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add garlic; saute 3 minutes. Reduce heat; stir in broth and next 4 ingredients. Add spinach; cover and cook just until spinach wilts. Combine cooked pasta and spinach mixture in a large bowl. Add remaining 1 teaspoon oil and cheese; toss well. Garnish with lemon wedges, if desired. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 336
Caloriesfromfat 18 %
Fat 6.8 g
Satfat 2.7 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 13.8 g
Carbohydrate 53.5 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 455 mg
Calcium 0.0 mg