*To make this dish Core...use whole wheat pasta and omit or count points for Parmesan.
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
INGREDIENTS
* 12 ounces uncooked penne or medium tube pasta * 6 garlic cloves, minced * 1/4 teaspoon crushed red pepper flakes, optional * 2 tablespoons olive or canola oil * 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained * 2 medium tomatoes, seeded and cut into 1/2-inch pieces * 1 package (10 ounces) fresh spinach, torn * 1/4 teaspoon salt * 1/4 cup grated Parmesan cheese
SERVINGS 6 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 5 min. COOK 15 min. TOTAL 20 min.
DIRECTIONS
Cook pasta according to package directions. In a skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1-1/2 cups) equals 370 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 432 mg sodium, 62 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 3-1/2 starch, 1 vegetable, 1 very lean meat, 1 fat.
-- Edited by Colette at 16:50, 2006-05-09
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
