Pasta and Veggies in Garlic Sauce
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish. It's wonderful with chicken and beef entrees. —Doris Heath, Franklin, North Carolina
Ingredients
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12 ounces uncooked penne pasta
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6 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons olive oil
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 medium tomatoes, seeded and cut into 1/2-inch pieces
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1 package (9 ounces) fresh baby spinach
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1/4 teaspoon salt
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1/4 cup grated Parmesan cheese
Directions
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1.
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.
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2.
Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan cheese and red pepper flakes.
Nutrition Facts
1-1/2 cups: 370 calories, 8g fat (2g saturated fat), 3mg cholesterol, 432mg sodium, 62g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 3-1/2 starch, 1 vegetable, 1 lean meat, 1 fat.
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