Sunday, March 23, 2014

A Lenten Sunday Supper: Farfalle, Spinach, and Garbanzo Beans

3 teaspoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
1 pint  vegetable broth
1 15 1/2-ounce can garbanzo beans (chick peas), rinsed well and drained
12 ounces farfalle pasta, freshly cooked ( I like Barilla # 65)

Just about to add the farfalle to the boiling water

The Finished Product

Saute onion and garlic in 1 tsp of the oil until tender
Pour in broth and simmer until liquid is reduced by half,  4 or 5 minutes.
Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl.
Add pasta.
Drizzle pasta with 2 teaspoons olive oil and toss. Season pasta generously with pepper.

Both Anselm and Basil liked it .  I served it with garlic bread (baguette drizzled with olive oil and sprinkled with fresh minced garlic), sauted broccoli and red bell peppers, and San Pellegrino water.

No comments: