Spaghetti With Garbanzo Beans

Quick, tasty and healthy. Substitute 1 Tbsp. white wine vinegar for the lemon juice if you're out. Recipe from "Student's Vegetarian Cookbook" by Carole Raymond, with a few modifications.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1⁄4 lb  uncooked spaghetti
• 2  teaspoons olive oil
• 1  tablespoon  chopped onion (optional)
• 1  garlic clove, minced
• 1⁄2 teaspoon dried dill
• 2  cups  chopped spinach, tightly packed
• 1⁄4 cup  canned garbanzo beans, rinsed and drained
• 2  tablespoons lemon juice
• 1  tablespoon parmesan cheese, grated
•  salt and pepper

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat oil in a medium skillet. Saute garlic, onion (if using) and dill for 3 minutes or until onion is soft.
3. Add spinach and garbanzo beans to garlic mixture. Stir until spinach wilts.
4. Serve pasta topped with spinach mixture. Sprinkle with lemon juice and grated cheese. Salt and pepper to taste.