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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great Mediterranean dish that might even be good with a squeeze of lemon juice, but keep in mind that the olives give it a delightfully tart flavor. Ingredients:
10 ounces corn spaghetti |
2 cups fresh tomatoes, chopped & with juice (canned is also fine) |
1 cup vegetable stock |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon salt |
4 cups chopped spinach, firmly packed |
1 cup garbanzo beans, drained |
1/4 kalamata olive, chopped |
1 tablespoon extra virgin olive oil |
Directions:
1. Bring several quarts of water to a boil in a large pot & cook pasta to al dente (make extra sure not to overcook as corn pasta can become gummy when overcooked).
2. Meanwhile, combine the tomatoes, oregano, garlic, stock & salt in a large saucepan & simmer over medium heat for 7 minutes, stirring occasionally.
3. Then add the spinach & garbanzo beans, cover & cook for 3 more minutes.
4. Drain the pasta well & mix well with the olives & olive oil. Eat up!
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