October 2011 Recipe

Pasta with spinach, chickpeas and raisins

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
Cracked black peppercorns, to taste
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese

Directions

Fill a large pot over half full with water and bring to a boil. Add the pasta and cook until al dente (tender), according to the package directions. Drain the pasta but keep a little pasta water on the side.

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 the spinach. Add the pasta and toss.

Divide the pasta among the plates. Top with parmesan cheese and peppercorns to taste. Serve immediately.