Pasta With Spinach, Garbanzos, and Raisins

This recipe is awesome. I know it sounds like a weird combination but it works together. It is more like a soup but it is great.

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.

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

2.)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.

3.)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, fat 4 g