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Sunday, January 17, 2010

Spinach and Black Bean Pasta

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I don't have much to say about this except that it was simple, healthy, and tasty. I adjusted the original recipe, upping the quantity of veggies and lessening the amount of pasta. This could easily be changed according to ones preferences. It's pretty plain, with most of the flavor coming from the vegetables, but its simplicity makes it a good dish for the month of January, when people are detoxing from all of the rich holiday foods. Topping it with parmesan (preferably fresh) if a must!

Spinach and Black Bean Pasta
adapted from allrecipes.com

-1 (12 oz) package whole wheat rotini pasta
-1 1/2 cups chicken broth
-3/4 bag fresh spinach
-1/2 cup chopped red onion
-1 clove garlic, chopped
-1/2 tsp cayenne pepper
-salt and pepper, to taste
-1 can black beans, drained and rinsed
-1 package frozen broccoli
-1 can diced tomatoes
-Parmesan cheese

1. Bring a pot of lightly salted water to a bowl. Add rotini, and cook for 8-10 minutes, or until al dente. Drain.
2. In a large saucepan over medium heat, bring the chicken broth to a boil. Reduce heat and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Cook and stir for 5-10 minutes.
3. Stir the tomatoes into the saucepan and continue cooking, 10 minutes, or until vegetables are tender.
4. Mix the vegetables with the cooked pasta. Garnish with Parmesan cheese.