Fusilli with Garbanzo Beans

Total Time
20mins
Prep 10 mins
Cook 10 mins

One of my favorite dinners to throw together after a busy day at work. Very easy. I think I got this from Good Housekeeping. Prep/cook time is approximate.

Ingredients Nutrition

Directions

  1. Cook pasta as label directs.
  2. Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
  3. Add onion and cook, covered for 5 minutes, stirring often.
  4. Stir in garlic and oregano and cook for 30 seconds.
  5. Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
  6. When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
  7. Drain pasta; return to saucepot.
  8. Add spinach, bean mixture and reserved cooking water; toss gently to combine.
  9. Notes: I usually use the large corkscrew pasta istead of fusilli.
  10. Actually, I've made it with several kinds of pasta--whatever I have on hand.
  11. Even egg noodles worked fine.
  12. Strangely, fusilli was my least favorite pasta to make this with.
  13. Also, I use the chopped garlic that comes in a jar.
  14. And thawed, frozen spinach works fine--you'll need much less of the reserved water.

Reviews

(5)
Most Helpful

Quick, easy & delicious. Next time I'll probably add something spicy to it, but it was great as is. Thanks!!

kitkat 2 December 30, 2010

Very good and simple. I added bell peppers instead of spinach because I did not have it, and also a dash of curry powder to bring out more flavours. Super delish!

jcpropheticsoul November 07, 2009

This was pretty good. We'll be having it again. Since I made a half batch, I should've put in more oregano as Amlaphq suggested. It did not come out too vinegar-y, despite the fact that I put in too much. I do wonder, though, whether I should instead add the reserved water to the beans first to form something that will stick to the pasta better.

Michelle from Central Time January 21, 2009

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