Ingredients
4
large garlic cloves, minced
2
cups canned unsalted chicken broth
1
15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained
1
10-ounce package frozen leaf spinach, thawed, squeezed dry
12
ounces farfalle (bow tie) pasta, freshly cooked
2
ounces grated Parmesan cheese
Directions
1.
Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.
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