Spinach and Garbanzo Pasta
I'm always looking for recipes that are different and healthy, but still tasty and filling. We try to have at least one vegetarian meal a week which is sometimes a challenge because we both grew up eating meat and potatoes - vegetables were served as a side. This recipe is great because it incorporates protein from the garbanzo beans (some call these chickpeas) and heartiness from the whole wheat pasta and spinach, sweetness from the raisins and just enough spice from the freshly cracked peppercorns.
Super easy, super healthy and super filling - this is a keeper - for sure!
We no longer eat canned garbanzo beans as we felt the salt content was just too high so now we keep some cooked from scratch on hand in our refrigerator to use for meals like these. Super simple and they are much tastier than the canned variety.