I found this recipe while shopping at Albertsons. The clever use of garbanzo beans provoked me to explore it further and actually make it. Growing up in a Northern Indian household, the garbanzo bean was used in slow cookers, stews, and curries however its use in a pasta dish was foreign to me.
It seemed odd that the recipe called for semi-homemade (canned) ingredients. I suppose it’s inconvenient to chop a few vegetables these days or we simply can’t get to them before they spoil hence the quick fix.
Here’s the modified recipe:
1/2 (14.5 oz) package extra wide noodles
2 tbsp extra virgin olive oil
1 can no salt added diced tomatoes (drained)
1 can Garbanzo Beans (rinsed and drained)
2 cups fresh baby spinach leaves
Fresh grated Asiago cheese (optional)
**The original recipe calls for Spaghetti, 1/2 cup red onion, 1 tbsp garlic, and 1/4 pepper flakes. I’m not a fan of onions and garlic. Yes, I know. What kind of person am I omitting onions and garlic from basic cuisine considering I’m also an Indian but if you grow up smelling like those pungent spices, consistent bad breath due to its heavy usage, and other humiliating moments you would probably think twice too or not. As for the omission of spaghetti and pepper flakes, I don’t care for this noodle, how I have to struggle to get it on my fork, and the mess it usually makes and I forgot the pepper flakes so I improvised.
-Prepare pasta according to package directions; drain
-Meanwhile, in a large skillet, heat oil over medium high heat. Stir in tomatoes, beans, salt and pepper. Bring to a simmer.
-Stir in pasta and spinach. Cook until spinach is wilted (about 2 minutes). Remove from heat. Sprinkle with cheese, if desired. I added oregano for flavor.
Serves 4 – prep 10 minutes – cook 10 minutes
Serving size 1/4 recipe; Calories 365; Total Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 290mg; Carbohydrates 60g; Fiber 10g; Protein 15g
Overall: I loved all the different flavors in this recipe but I’m considering trying it with the original ingredients minus the spaghetti. I think the onion, garlic, and pepper flakes might add more flavor. This is a great healthy and satisfying recipe and since it serves 4 I have plenty of leftovers for the next day.