Spinach and Black Bean Pasta recipe

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Ingredients

1 (16 ounce) package whole wheat rotini pasta
1 ½ cups vegetable broth
2 ½ cups chopped fresh spinach
½ cup chopped red onion
1 clove garlic, chopped
½ teaspoon cayenne pepper
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

Nutrition Info

279.2 calories
carbohydrate: 51.1 g
cholesterol: 6.2 mg
fat: 3.2 g
fiber: 9.1 g
protein: 14.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 463 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!

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