Pasta with Spinach and Garbanso Beans

The key to this recipe is to have the pasta
and sauce done at the same time so that
they don't overcook. This is a great recipe.

Ingredients:
8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns, to taste


Directions:
Fill a large pot 3/4 full with water
and bring to a boil.
Add the pasta and cook until
al dente (tender), 10 to 12 minutes,
or according to the package directions.
Drain the pasta thoroughly.

In a large skillet, heat the olive oil
and garlic over medium heat.
Add the garbanzos and chicken broth.
Stir until warmed through.
Add the raisins and spinach.
Heat just until spinach is wilted,
about 3 minutes. Don't overcook.

Divide the pasta among the plates.
Top each serving with 1/6 of the sauce,
1 teaspoon Parmesan cheese
and peppercorns to taste.
Serve immediately.