Spinach and Black Bean Pasta
A delicious tomato, spinach, and black bean sauce is served over whole wheat rotini pasta.
Prep time: 15 minutes
Cook time: 30 minutes
Calories from Fat: N/A
Total Fat: 3.36 g
Saturated Fat: N/A
Total Carbohydrate: 50.56 g
Dietary Fiber: N/A
Protein: 15.28 g
Vitamin A: N/A
Vitamin C: N/A
1 (16 ounce) package whole wheat rotini pasta
1-1/2 cups vegetable broth
2-1/2 cups chopped fresh spinach
1/2 cup chopped red onion
1 clove garlic, chopped
1/2 teaspoon cayenne pepper
1 pinch salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.