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| 3 Teelöffel | olive oil |
| 1 gross | Onion chopped |
| 4 gross | cloves garlic minced |
| 2 Tasse | Canned unsalted chicken broth |
| 1 Dose | (15 1/2-ounce) low-sodium garbanzo beans (chick peas); rinsed, drained |
| 1 Packung | (10-ounce) frozen leaf spinach; thawed, squeezed dry |
| 12 x ca. 30 g | Farfalle; (bow tie) pasta, freshly cooked |
| 2 x ca. 30 g | parmesan grated |
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Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.
4 Servings
Per serving: calories, 540; fat, 12 g; sodium, 472 mg; cholesterol, 11 mg Bon Appetit Light And Easy
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