Name: Spinach And Black Bean Pasta
Yield: 4 servings
Ingredients: 16 ounces whole wheat pasta; 1 1/2 cups vegetable broth; 2 1/2 cups chopped fresh spinach; 1/2 cup chopped red onion; 1 garlic clove, chopped; 1/2 teaspoon cayenne pepper; salt and pepper; 15 ounces black beans, drained and rinsed; 1 cup frozen chopped broccoli; 1 cup diced tomato; 2 ounces grated parmesan cheese

Servings: 4 persons

16 ounces whole wheat pasta
1 1/2 cups vegetable broth
2 1/2 cups chopped fresh spinach
1/2 cup chopped red onion
1 garlic clove, chopped
1/2 teaspoon cayenne pepper
salt and pepper
15 ounces black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomato
2 ounces grated parmesan cheese

1
Bring a large pot of lightly salted water to a boil. Add the pasta, 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 in the tomatoes, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garish with Parmesan cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spinach And Black Bean Pasta

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