Spinach and Black Bean Pasta

Spinach and Black Bean Pasta
  • 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
  • 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


  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.

05/17/2018
Spinach and Black Bean Pasta, recipe PT15M PT1H 5 455 calories

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