Rotini with Spinach and Garbanzo Beans

by Hot Dish Homemaker · Published January 17, 2018 · Updated January 27, 2021

This colorful Pasta is full of flavor.

Once a week I like to make a vegetarian entree for dinner and this one is a big hit in my household. This recipe serves four, double it if you are serving additional guests or just want to have delicious leftovers for lunches the next day.

ROTINI WITH SPINACH AND GARBANZO BEANS

Ingredients:

6 Ounces Super Greens Rotini, you can also use wheat Rotini if you prefer
3 Cloves Garlic, minced
1/2 Cup Diced Red Onion
Juice and Zest from 1 Lemon
1 (14.5 oz.) Can Diced Tomatoes with Basil, Garlic and Oregano
10 Ounces Fresh Baby Spinach
1 (15 oz.) Can Organic Garbanzo Beans, drained and rinsed
1/2 Tablespoon Crushed Red Pepper Flakes
1 Cup Grated Parmesan Cheese
2 and 1/2 Tablespoons Extra Virgin Olive Oil

Directions:
1. Add the diced Red Onion to a large skillet along with a drizzle of Olive Oil. Saute just until Onion is tender, over medium/low heat.

2. Next add in the Garlic. Stir quickly for only about 30 seconds. It cooks quickly! Add in the canned Tomatoes, stir well and reduce heat to low. Then add in the Garbanzo Beans, 1/4 Tablespoon of the Red Pepper Flakes and squeeze half the Lemon and add half the Lemon Zest into the skillet. Give your Pepper Mill a few good turns over all, then cover the skillet with a lid and reduce the heat to low.

3. Now cook your Rotini according to package directions. Then drain the Rotini, but do not rinse. Stir in 1 Tablespoon of Olive Oil. This will ensure the Rotini does not stick together and also add a bit of flavor.

4. Add the Spinach to the Garbanzo Bean mixture and increase the heat slightly to medium/low. Place the lid back on the skillet. You want the Spinach to wilt down, so give it a good stir every 30 seconds or so. It will look like you are using too much Spinach, but trust me, it all wilts down and it will be just the right amount.

5. Once the Spinach has wilted down, add the Rotini, 1 Tablespoon of Olive Oil and the remaining 1/4 Tablespoon of Red Pepper Flakes into the skillet. Squeeze the other half of the Lemon and add the remaining Lemon Zest in the skillet. Stir in 3/4 of a cup of the Parmesan Cheese. Put the lid back on the pan and cook just until the Cheese has begun to melt then give the Rotini another good stir and you are ready to serve!