1 (10 ounce) package fresh spinach
14 ounces farfalle (bow tie pasta), uncooked
2 teaspoons olive oil, divided
3 cloves garlic, minced
½ cup canned low sodium chicken broth undiluted
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground pepper
1 (15 ounce) can garbanzo beans (chick peas) drained
1 (4 ounce) package crumbled feta cheese
Lemon wedges (optional)
- Trim and chop spinach; set aside.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add garlic; sauté 3 minutes. Reduce heat; stir in broth and next 4 ingredients. Add spinach; cover and cook just until spinach wilts. Combine cooked pasta and spinach mixture in a large bowl. Add remaining 1 teaspoon oil and cheese; toss well. Garnish with lemon wedges, if desired. Serve immediately. Makes 7 (1 ½ cup) servings
Amount per serving