Ingredients
12 ounces uncooked penne pasta6 garlic cloves, minced1/4 teaspoon crushed red pepper flakes2 tablespoons olive oil1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 medium tomatoes, seeded and cut into 1/2-inch pieces1 package (9 ounces) fresh baby spinach1/4 teaspoon salt1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan and red pepper flakes.
