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Pasta and Veggies in Garlic Sauce

 Pasta and Veggies in Garlic Sauce
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
6 ServingsPrep/Total Time: 20 min.


  • 12 ounces uncooked penne pasta
  • 6 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 1 package (9 ounces) fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute garlic and pepper flakes in oil for 1 minute. Add
  • garbanzo beans and tomatoes; cook and stir for 2 minutes. Add
  • spinach and salt; cook and stir until spinach is wilted.
  • Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese;
  • toss to coat. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 370 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 432 mg sodium, 62 g carbohydrate, 6 g fiber,

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Pasta and Veggies in Garlic Sauce (continued)

Nutritional Facts: 15 g protein. Diabetic Exchanges: 3-1/2 starch, 1 vegetable, 1 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.