09 February, 2010

Garbanzo Spinach Pasta

"Garbanzo Spinach Pasta" - Recipe #4 of 91
from The Daily Bean cookbook
by Suzanne Caciola White

We are huge garbanzo fans. (Garbanzo beans are also called "chickpeas" or "ceci beans".) This recipe is ridiculously easy, and unbelievably filling. I got this recipe from my book The Daily Bean, a fantastic cookbook full of recipes involving beans and legumes -- really healthful ingredients. Another healthy ingredient is spinach. You just can't go wrong with beans and spinach. If you wanted a meat option, I know this dish would have been fantastic with small strips of ham in it.

I tripled the amount of garlic in it. What can I say--I'm a vampire repellent. I also didn't have fontina cheese around the house, so I substituted it with a mixture of 1/2 grated fresh parmesan, almost 1/2 grated hard gouda, and one slab of Saint Andre's brie without rind. It provided the right creaminess, and the flavors were similar enough. I'm a big fan of using what you have on hand, even though I'm trying to stick to the recipes as much as possible.

We were worried this would be really bland because the only spice in this is red pepper flakes. But the salt-water pasta, the flavors from the cheese, and the massive garlic really worked well.

We rated this dish a 7 (out of 10).

Ingredients.
  • 12 ounces pasta (one standard package) - we used penne
  • 2 bunches of spinach (we used 1, but 2 would be better)
  • olive oil
  • 3 cloves of garlic (I used 9 cloves)
  • 1 can of garbanzo beans, drained and rinsed
  • 1 cup shredded fontina cheese (we used a mixture of three cheeses which we had on hand)
  • red pepper flakes
Instructions.

In a large pan, heat olive oil in a pan, add garlic and saute for 2-3 minutes. Add spinach and cook until wilted. Add garbanzo beans and red pepper flakes and cook for another minute to heat throughout.

Boil pasta in salted water. When pasta is al dente, drain and add to pan of garbanzo mixture. Stir in cheese over heat until melted and pasta is lightly coated. Sprinkle a bit more red pepper flakes on top and serve.

Ingredients.

Lots of garlic and a little bit of Saint Andre cheese!

Before. And After.

In the pan.

In the bowl!

5 comments:

  1. Hi there! Your comment on my blog persuaded me to check out yours and...yum! What a great idea to add pasta to the spinach and garbanzos. And Saint Andre is one of my all-time favorite cheeses. I am salivating ...

    Looking forward to following your culinary adventures!

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  2. That looks delicious! I printed out your recipe - I am SO making it this weekend.

    Although I hate to play favorites among creamy French cheeses, I am definitely partial to Saint Andre. I use it in a super yummy rotini, Kalamata olive & cherry tomato dish.

    Terry

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  3. So, I made this last week. I used 6 garlic cloves, 2 bunches of spinach, a mixture of fontina and parmesan, and substituted white beans for garbanzo.
    It was so, SO good. Thanks.
    Terry

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  4. This was delicious! Thanks for posting! I also had no Fontina on hand, so subbed it out for a finely shredded parmesan and half a lemon. Also, I sauteed the red pepper flakes along with the garlic. :) Next time, I will double up on the spinach.

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