Pasta with Garlic Sauce, Garbanzo Beans and Spinach
by Jane Winans
1 pound fresh, organic spinach
1 pound gluten free pasta (tubular is best)
1/3 cup olive oil
6 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 medium tomatoes, cored, seeded and cut into ½ inch dice
2 cups freshly cooked garbanzo beans (chick peas) or 1- 15 ounce can garbanzo beans, rinsed and drained
¼ teaspoon sea salt
1. Clean spinach and place in a large skillet with ¼ cup water. Cover and cook over medium heat until wilted. Drain, cool, then squeeze dry with your hands. Set aside.
2. Cook pasta until al dente per instructions on package.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook 2 minutes. Add the tomatoes and garbanzo beans and cook 2 more minutes. Add the spinach, salt, and ¼ cup of the boiling pasta water. Stir well. Cook until heated through, about 5 minutes.
4. Drain pasta when done and put in a large serving bowl. Spoon on the sauce and toss well.
