Recipe: Pasta with spinach, garbanzos and raisins

Dietitian's tip: The key to this recipe is to have the pasta and sauce done at the same time so that they don't overcook. This is a great recipe for two cooks in the kitchen.

High fiber = at least 5 g of fiber per serving

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

SERVES 6

Ingredients

8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns, to taste

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and chicken broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.

Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.

Nutritional Analysis

(per serving)

Calories	347	Cholesterol	1 mg
Protein	11 g	Sodium	341 mg
Carbohydrate	62 g	Fiber	7 g
Total fat	7 g	Potassium	426 mg
Saturated fat	1 g	Calcium	79 mg
Monounsaturated fat	4 g