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Ingredientes
- 3 tsp Extra virgin olive oil
- 1 lrg Onion, minced
- 4 lrg Garlic cloves, chopped
- 2 c. Canned unsalted chicken broth
- 1 can (15 1/2-oz) low-sodium garbanzo beans (chick peas), rinsed, liquid removed
- 1 pkt (10-oz) frzn leaf spinach, thawed, squeezed dry
- 12 ounce Farfalle, (bow tie) pasta, freshly cooked
- 2 ounce Grated Parmesan cheese
Direcciones
- Heat 1 tsp. oil in heavy large nonstick skillet over medium heat. Add in onion and garlic and saute/fry till tender, about 10 min. Pour in chicken broth and simmer till liquid is reduced by half, about 4 min. Add in garbanzo beans and spinach and boil 1 minute. Transfer spinach mix to large bowl. Add in pasta. Drizzle pasta with remaining 2 tsp. extra virgin olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.
- 4 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 678g | |
| Calories 451 | |
| Calories from Fat 267 | 59% |
| Total Fat 30.33g | 38% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1620mg | 68% |
| Potassium 647mg | 18% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.23g | 4% |
| Protein 28.02g | 45% |
