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Farfalle with Garbanzo Beans and Spinach

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Trim and chop spinach; set aside.

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

  3. 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.

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