It’s cold… it’s winter… perhaps you’re feeling a little blah. This pasta dish will give your palate and immune system a much needed kick! The red and yellow peppers provide Vitamin C. Spinach has lots of iron. Protein comes from the garbanzo beans. You’re pretty much set!
- red and yellow bell pepper
- garbanzo beans
- rainbow rotini
- olive oil
- Italian seasoning, red pepper flakes, salt, pepper
Rinse and drain garbanzo beans. Wash spinach, remove large stems, and chop. Dice red and yellow bell peppers and half an onion.
Saute onions and garbanzos in some olive oil. When the onion is almost translucent, add spices. I like to put the beans in now because garbanzos absorb seasoning especially well and I’d rather they be extra flavorful even if they do get a little soft.
Add red and yellow peppers. Saute until *just* starting to soften. The sweet crunch of the peppers will really add dimension to this otherwise soft and savory dish!
Add spinach, toss gently a few times and turn off the heat. Don’t cook the beautiful spinach to death!!
Toss cooked pasta in 1 tsp of olive oil, just to lightly coat them, then gently toss with the garbanzos and veg.
Add seasoning to taste and toss in some red pepper flakes to give it a little kick. Top with nutritional yeast if you’d like!