Name: Colorful Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 8 ounces whole wheat elbow macaroni or other whole wheat pasta; 1 teaspoon olive oil; 1 cup onion, chopped; 2 cloves garlic, finely chopped; 2 bell peppers, chopped (1 yellow, 1 red); 4 cups fresh spinach, chopped or 1 package frozen spinach (10 ounce) thawed, squeezed, dried, and chopped; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 14-ounce can low sodium garbanzo beans, rinsed and drained; ¼ cup grated parmesan cheese

AuthorGarden KitchenCategoryDinner, Featured, Grains, Lunch, Sides, Vegetables

Yields1 Serving

Prep Time10 minsCook Time20 minsTotal Time30 mins

8 ounces whole wheat elbow macaroni or other whole wheat pasta

1 teaspoon olive oil

1 cup onion, chopped

2 cloves garlic, finely chopped

2 bell peppers, chopped (1 yellow, 1 red)

4 cups fresh spinach, chopped or 1 package frozen spinach (10 ounce) thawed, squeezed, dried, and chopped

¼ teaspoon salt

¼ teaspoon black pepper

1 14-ounce can low sodium garbanzo beans, rinsed and drained

¼ cup grated parmesan cheese

Wash hands with soap and warm water. Wash produce well and chop as directed.

Cook the pasta according to package directions, drain and rinse well under cold water. Set aside.

Heat the oil in a high sided skillet that is large enough to hold all the ingredients.

Cook the onion for 2 minutes, add the garlic, and cook 1 minute longer.

Toss in the red and yellow peppers and cook until tender, about 3-5 minutes.

Add the fresh spinach just until it is wilted or if using thawed spinach, cook until heated through.

Stir in the pasta, salt and pepper, and beans. Top with cheese.

Serve warm.

Ingredients