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)
How to Make It
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.
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