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
1
Wash hands with soap and warm water. Wash produce well and chop as directed.
2
Cook the pasta according to package directions, drain and rinse well under cold water. Set aside.
3
Heat the oil in a high sided skillet that is large enough to hold all the ingredients.
4
Cook the onion for 2 minutes, add the garlic, and cook 1 minute longer.
5
Toss in the red and yellow peppers and cook until tender, about 3-5 minutes.
6
Add the fresh spinach just until it is wilted or if using thawed spinach, cook until heated through.
7
Stir in the pasta, salt and pepper, and beans. Top with cheese.
8
Serve warm.
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