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with Spinach, Garbanzos and Raisins


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Serves: 6


• 8 ounces farfalle (bow tie) pasta
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• ½ can (19 ounces) garbanzos, rinsed and drained
• ½ cup unsalted chicken broth
• ½ cup golden raisins
• 4 cups fresh spinach, chopped
• 2 tablespoons Parmesan cheese
• Cracked black peppercorns, to taste 


Fill a large pot ¾ 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.
  Pasta with Spinach, Garbanzos and Raisins

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
7.0 g
     Saturated Fat
1.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
4 g
1 mg
341 mg
-- mg
Total Carbohydrate
62 g
     Dietary Fiber
7 g
-- g
11 g

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